Easy vegetable + pasta dish

Nov
2013
14

posted by on cooking for 2, healthy, portions, quick, Vegetarian

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adding the pasta to the dish

Another winner from Vegetarian Times magazine (November 2013). I’ve put together dishes similar to this one on a whim, but the roasted red peppers really make the difference. Also, shoot for fresh spinach, not frozen in this dish.

What you’ll need: ingredients for this dish

  • 2 cups penne rigate pasta
  • 1 tbsp. olive oil
  • minced garlic (2 tsp. or more to your liking)
  • 1 jar roasted red peppers (12 oz. or more)
  • 2 cups cherry tomatoes, cut in half
  • 8 oz. of baby spinach leaves (about 4 cups)
  • ¼ cup black olives, halved
  • oregano (all I had was dried and I used about 2 tsp.)
  • grated lemon zest (can probably omit if you don’t have a grater, like I didn’t!)
  • salt + pepper (I used coarse sea salt and red pepper flakes)
  1. Using your Nordic Ware pasta/rice cooker, cook the pasta in 2.5 cups water (follow the instruct… put the pasta in the base, fill with 2.5 cups water and cook in the microwave, lid OFF for 10 minutes, stirring at 5 minutes in. Let the pasta sit with the lid on tight for a couple of minutes before you drain.)
  2. Meanwhile, prep the roasted red pepper by draining the liquid, rinsing the peppers (I used the strainer from the pasta/rice cooker), pat them dry between some paper towels and slice into strips to use later.

    patting the roasted red peppers dry

    After you drain and rinse the roasted red peppers, lay them out on some paper towels and pat dry before you slice them.

  3. In your large, nonstick pan, heat the olive oil over medium heat. Add the garlic. Stir and cook the garlic for just a minute and increase the heat to medium-high.
  4. Add roasted peppers and cook about 4-5 minutes until they are lightly browned (this will be loud, but just keep stirring and turn down the heat a little if you need to)
  5. Add the tomatoes, spinach, olives, oregano, lemon zest and red pepper flake.

    wilting the spinach

    tomatoes, spinach and olives cooking just long enough until the spinach wilts

  6. Stir frequently and cook for about 5 minutes, just until the spinach starts to wilt.
  7. Add your pasta and about ½ cup of water (I forgot to save some of the pasta water so, whatever…)
  8. Cover and cook for a few more minutes, just until the dish is well combined and heated through.
  9. Serve in bowls and top with parmesan cheese.

Original recipe and way better photos from Vegetarian Times

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