Monday, April 26, 2010

Pasta with Vegetable and Spinach Sauce

Pasta with Vegetable and Spinach Sauce

1 lb. any pasta of your choice
2 tbsp. olive oil
4 Roma tomatoes (they’re the firm, oval ones)
1 purple onion
2 cups curly spinach (washed and dried with stems snipped off)
2 cups chicken broth
2 tbsp. dried (or ¼ fresh) dark opal basil
Parmesan cheese

Dice Roma tomatoes and onion. Put aside. Pour 2 tbs. olive oil into a large frying pan. Layer the onions, tomatoes and spinach (in no particular order) into the pan with olive oil. Add broth and basil. Simmer on medium, stirring occasionally, while you make the pasta. Cook pasta via directions until al dente. Strain pasta and put into a large serving bowl. Turn off the simmering vegetable sauce. Carefully spoon the sauce over the pasta.
Serve family style. Individuals can add cheese to taste.

Note: For a vegetarian option, replace the chicken broth with 2 cups of water and ½ tsp. each of dried thyme, rosemary and sage. For a vegan option, follow the vegetarian option and skip the cheese.

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