MOVE OVER MEAT MONDAYS- SPINACH AND TOMATO PASTA

Hey folks,

Welcome to Move Over Meat Monday!

I've been having a taste for Italian lately since it's been a while since I've had some.  The following recipe from VegWeb sounds quick and easy and like it would hit the spot when you're in the mood for pasta.  Check it out!

FRESH SPINACH AND TOMATO PASTA 
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 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.
Serves: 5-6
Preparation time: 30 Minutes

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