Coming from a big Italian family, pasta is definitely a comfort food for me. This puts a bit of a healthy spin on things. It's not loaded with oil and cheese or even meaty sauce. Instead, there is a simple tomato sauce throughout with tons of extra veggies. It's a perfect go-to for a mid-week dinner!
Ingredients
- 2 cups uncooked brown rice pasta
- 2 cloves of chopped garlic
- 2 cups cherry tomatoes, chopped
- 2 cups fresh baby spinach
- 2 cups baby portobello mushrooms, chopped
- 2 tablespoons of tomato puree
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp extra virgin olive oil
- 1 pinch of red chili pepper flakes
- salt and pepper to taste
Instructions
- Cook pasta according to directions on packaging (time will vary)
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat
- Add in the garlic and allow to heat through (about 2 minutes)
- Add in the chopped tomatoes and sliced mushrooms, cayenne, and paprika
- Once those have cooked add the tomato puree and stir through
- Finally, add in the spinach, mixing occasionally until it wilts
- Reduce heat to medium-low
- Drain the pasta, and stir it into the sauce
- Add salt and pepper to taste.
This pasta is best served immediately! Bon Appetit!
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