This is an extremely easy recipe to throw together on a busy night.... After the pasta is cooked, it takes another 10 minutes max. The EVEN BETTER part is that all the leftovers it makes can be turned around into the casserole I will post next!
20 sundried tomatoes, not packed in oil
5 cloves garlic, mined
3-4 tablespoon olive oil
5 cloves garlic, mined
3-4 tablespoon olive oil
1 portobello mushroom cap, chopped
1 bag of fresh spinach
2-3 tablespoon toasted walnuts, coarsely chopped
1 bag of fresh spinach
2-3 tablespoon toasted walnuts, coarsely chopped
1/2 cup white wine
zest of 1/2 lemon
a little chopped fresh thyme
Boil bowtie pasta according to package directions. Meanwhile, soak sundried tomatoes in boiling water for about 5 minutes. Remove and chop coarsely. Put olive oil in a heated saute pan, and saute about 3 minutes until more translucent. Add garlic, white wine, sun dried tomatoes and spinach. Cook until spinach is just wilted. Add cooked drained pasta, walnuts, lemon zest, and mix thoroughly while still over heat.
Enjoy!
No comments:
Post a Comment