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Ingredients (use vegan versions):
- 10 oz. frozen spinach, thawed (if bagged, no need to thaw)
- 1 large onion, sliced thin or chunked
- 6-10 cloves garlic, sliced or chopped
- 1 can small white beans
- 10 or so sun-dried tomatoes, re-hydrated and cut up
- 2-3 cups leftover pasta or rice (if you have to cook up pasta, use capellini coz it's fast
- and works well with this dish)
- salt, pepper to taste
- pinch nutmeg (I always add nutmeg to spinach dishes)
- Sprinkle of Parmesan-type cheese optional
Directions:
Spray non-stick skillet with olive oil spray or use a
teaspoon or two of olive oil. Heat pan, saute onions and
garlic until golden but not burnt. Add spinach and
tomatoes, stir and cook a couple of minutes until starting
to get dry. Stir in beans and seasonings, check and correct
for taste, then stir in pasta until warmed through.
I just finished making this for the first time, and couldn't
get enough! It's colorful and nourishing enough to serve to
company as a main course, and reheats well.
High protein from beans, lots of vitamins from veggies,
carbs from pasta (try to limit yourself to about a cup of
the pasta or rice or the veggie mix will get
lost),virtually no fat, basically a complete meal in one
skillet! Can't wait for tomorrow to have leftovers for
lunch!
Serves: 2-4, depending on appetite
Preparation time: 10 minutes or less!
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