Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by My own creation KarmaGirl, 02/29/04
Fresh Spinach and Tomato PastaIngredients (use vegan versions): Bowtie Pasta
3-4 Fresh Tomatoes, Blanched with seeds removed
I bag of fresh baby spinach
1/2 cup of vegetable broth
1-3 cloves of garlic (depending on preference)
Dried Rosemary (to taste)
Dried Oregano (to taste)
Salt and Pepper (to taste)
Olive Oil (3-4 tablespoons)
Nutritional Yeast
Directions:Cook pasta according to directions and set aside. Next, blanch the tomatoes, remove the seeds and skin and then chop. Wash the spinach and then chop it up as well. Heat the olive oil in a pan and add the garlic and spinach first. Cook the spinach on medium heat until it gets a little tender.
Add the seasonings and then the tomatoes and saute for about 2-3 minutes. If you sauté too long, the tomatoes get too mushy. Just before its done add the veggie broth and stir for another minute to thicken. Finally, remove from heat and stir in the pasta. Serve hot with a little nutritional yeast over top. My whole family loves this recipe and its so simple. We eat it almost every week.
Serves: 5-6
Preparation time: 30 Minutes
I really liked this dish. I put heaps of pepper with it though, which I love, and used wholeweat pasta. 5 stars!
Archived comment by: sacha
I also make a dish like this. I'm not a big fan of herbs on my noodles, so what I do is either saute or bake some tofu in balsamic viniagarette and herbs and toss into the tomato mix. Definitely a staple in my house, especially when I lived without an oven!
Archived comment by: cheerjess
