Fresh Spinach and Tomato Pasta – quick – Hope you will like this one also, it is one of the best quick. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat. Of course, greens are always good, but try eating a rainbow of tomatoes, yellow squash and purple cabbage!
Ingredients (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
it”s 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
it”s so simple. We eat it almost every week.
Serves: 5-6
Preparation time: 30 Minutes
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