Is there anything better than pasta?! My daughter, Holly, is in town for a friend's wedding. I came home from work tlast Thursday and she said, "I took chicken out for dinner." Oops, failed to tell her I'd given up eating meat! Since it was only her, Cate (my youngest), and myself, the chicken went back in the fridge for another day (when there's more meat-eaters around). I tried this recipe with brown rice pasta. It was okay, but the next time, I'll use whole wheat. The problem with rice pasta is that it acts the same way as any rice, cooked in sauce, when it's cools. It's a sticky mess. I also used one bunch of spinach. I should have used two. Live and learn! I enjoyed it all the same.
Cooking spray
2 tbsp olive oil
2 cloves of garlic, minced
1 large shallot, finely chopped
1/4 tsp red pepper flakes
1 tbsp of fresh sweet basil, minced
2 tsp dried Italian seasoning
1 - 14.6 oz can of fire roasted diced tomatoes1 - 15.5 oz can of garbanzo beans (drained and rinsed)
1 c. broth (I used No Chicken Broth, a vegetarian chicken broth, but use whatever you like)
the juice of one lemon
2 bunches of fresh spinach, or one box of frozen chopped spinach, thawed and squeezed dry
16 oz of pasta, your choice
minced parsley to garnish
salt and pepper to taste
Parmesan cheese, shaved or grated.
Fill a large pot of water, put a lid on it, and place in on high on the back burner of the stove. In the words of Rachael Ray, you want your water waiting for you, not you waiting for your water.
Lightly spray a large skillet with cooking spray and add your olive oil. Turn your burner to medium high. Once the oil is hot, add your garlic and shallots and saute until they are tender, about 5 minutes. Add the red pepper flakes and allow them to heat through, about 30 seconds. Add the tomatoes, broth, and the Italian seasoning. Simmer for 15 minutes. Add the garbanzo beans, the basil, and the lemon juice. Simmer another 15 minutes. Taste and adjust the salt and pepper, if necessary.
Meanwhile, cook your pasta according to the manufacturer's directions.
If you're using fresh spinach, wash it well. I pulled the stems out of mine and left the leaves whole. Chop, or tear it, if you wish. Add the spinach to the sauce and cook until it's wilted, or heated through, if you're using frozen.
Hint: If your sauce is too thick, add a ladle or two of the pasta water. If it's too thin (watery), cook it a little longer.
Once, your pasta is done, add it to the sauce, along with the parsley, and toss with a pair of tongs. Add the Parmesan cheese and toss again, or shave it on top.
Makes 6 hearty servings.
Side note: As I said, my daughter's in town for you bf's wedding. This week is extremely busy. My camera is somewhere with Holly at most times. When I get, I'll repost this entry with the photo.
Cooking spray
2 tbsp olive oil
2 cloves of garlic, minced
1 large shallot, finely chopped
1/4 tsp red pepper flakes
1 tbsp of fresh sweet basil, minced
2 tsp dried Italian seasoning
1 - 14.6 oz can of fire roasted diced tomatoes1 - 15.5 oz can of garbanzo beans (drained and rinsed)
1 c. broth (I used No Chicken Broth, a vegetarian chicken broth, but use whatever you like)
the juice of one lemon
2 bunches of fresh spinach, or one box of frozen chopped spinach, thawed and squeezed dry
16 oz of pasta, your choice
minced parsley to garnish
salt and pepper to taste
Parmesan cheese, shaved or grated.
Fill a large pot of water, put a lid on it, and place in on high on the back burner of the stove. In the words of Rachael Ray, you want your water waiting for you, not you waiting for your water.
Lightly spray a large skillet with cooking spray and add your olive oil. Turn your burner to medium high. Once the oil is hot, add your garlic and shallots and saute until they are tender, about 5 minutes. Add the red pepper flakes and allow them to heat through, about 30 seconds. Add the tomatoes, broth, and the Italian seasoning. Simmer for 15 minutes. Add the garbanzo beans, the basil, and the lemon juice. Simmer another 15 minutes. Taste and adjust the salt and pepper, if necessary.
Meanwhile, cook your pasta according to the manufacturer's directions.
If you're using fresh spinach, wash it well. I pulled the stems out of mine and left the leaves whole. Chop, or tear it, if you wish. Add the spinach to the sauce and cook until it's wilted, or heated through, if you're using frozen.
Hint: If your sauce is too thick, add a ladle or two of the pasta water. If it's too thin (watery), cook it a little longer.
Once, your pasta is done, add it to the sauce, along with the parsley, and toss with a pair of tongs. Add the Parmesan cheese and toss again, or shave it on top.
Makes 6 hearty servings.
Side note: As I said, my daughter's in town for you bf's wedding. This week is extremely busy. My camera is somewhere with Holly at most times. When I get, I'll repost this entry with the photo.
