Tuesday, March 13, 2007

Spinach & Chickpea Pasta in Garlic Sauce (p2)

OH WOW WAS THIS GOOD!!!! It tasted like the authentic Italian dishes here in Europe! I got this recipe from Ruth's blog at: Once Upon a Feast. She said its a variation of one from a book called: Quick Vegetarian Pleasures. This is fast and easy to make and with a nice side salad it's a great meal and very filling. A dish I will defiantly make again!!!! Below is how I made this dish (I just make it a bit more SB friendly)

Spinach & Chickpea Pasta in Garlic Sauce (p2)
Prep time 10 minutes
Cooking time: 20 minutes
Serves 4-6

1 bag baby spinach (10 oz/285 g)
2 cups sliced cremini mushrooms (I just used small button mushrooms)
1 lb/450 g whole wheat Penne or other short pasta

1/3 cup olive oil

3 cloves of garlic, minced

½ tsp dried, crushed red chili pepper flakes
2 medium tomato's, seeded and diced
2 cans chickpeas, rinse & drain well
½ cup fresh grated Parmesano Romano cheese

½ cup white wine

salt and pepper to taste

1. Clean and cut/chop baby spinach. Place in a microwave bowl and microwave for 1 to 1 1/2 mins or until wilted. Drain and set aside.
2. Boil salted water for noodles in a large pot and cook the pasta for 10-13 minutes or until it’s al dente.

3. In the meantime, heat the olive oil in a large skillet over medium heat. Saute the mushrooms and tomatoes until much of the liquid is absorbed (about 5 minutes or so). Add the chick peas, garlic and chili pepper flakes and toss for another couple of minutes. You want to smell the garlic, but you don’t want to burn it. Add the spinach and white wine and toss. Continue to cook for 2-3 minutes.

4. Drain the pasta and add to the sauce. Turn it all out into a large serving bowl, toss, taste and sprinkle with some fresh grated Parmesano Romano. ENJOY!!!

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