Mom's Roasted Tomato and Spinach Bowtie Pasta - VeggieBoards
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#1 Old 12-15-2010, 05:36 PM
Morganarie's Avatar
Join Date: Dec 2010
Posts: 8
This is my mom's super-yummy roasted tomato and spinach pasta recipe, which just happens to be vegan-friendly. :P

This works best with bowtie pasta but it's also good with penne or rotini.

You'll need:
Enough pasta for about four people (approx. 12 oz).
2 tablespoons olive oil
1 clove garlic, minced (or more, if you're a garlic lover!)
2 cups roasted canned tomato or freshly diced
2 1/3 cups fresh baby spinach, chopped
2 tablespoons sliced black olives
1 tablespoon lemon juice (optional)
(Vegetarians can add 1/3 cup Parmesan/Romano cheese if desired.)

Cook pasta according to package directions; drain, return to pot, and add 1 T olive oil to keep it moist; keep warm.

Meanwhile, in large non-stick skillet combine garlic and remaining oil and cook over medium-low heat for about 2 minutes. Add tomato and cook for about four minutes or until soft. Reduce heat. Add spinach and olives and cook while tossing for about 1 minute. Remove from heat; mix in lemon juice.

Add tomato and spinach mixture to pasta; toss. Add additional 1 teaspoon olive oil if desired; serve warm. (Vegetarians can sprinkle cheese over pasta when serving.)

This is a delicious, flavorful, and healthy recipe that I hope you all enjoy!
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#2 Old 12-15-2010, 06:26 PM
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Join Date: Dec 2009
Posts: 72
I'm writing this down

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#3 Old 12-15-2010, 06:55 PM
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Join Date: Jan 2008
Posts: 1,868
Thanks to your mom. I am so going to make this.

"Somewhere along the way, someone is going to tell you, 'There is no "I" in team.' What you should tell them is, 'Maybe not. But there is an "I" in independence, individuality and integrity." Â George Carlin
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