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.
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!