Wednesday, July 22, 2009

Radiatore with Chickpeas, Baby Spinach, and Sun-Dried Tomatoes

After all that curry, it was actually an excellent change of pace to try a good, hearty, pasta dish. And an easy one too!

Basically, you boil pasta, wilt some spinach, saute a few cloves of garlic, mix with a can of drained diced tomatoes and 1/3 of a cup of chopped sun-dried tomatoes, toss all together, add salt and pepper, and you're done! (OK, so that turned into a bit of a run-on sentence, but it was easy, I swear!)

So here is the breakdown:

Taste: 4
Ease of Preparation:
4

Weight Friendliness:
3
(11 weight watchers points, but the serving size in the cookbook seemed pretty excessive, easily cut down)
Maddie Friendliness:
4 (she said nummy and ate about half!)
Cost of Ingredients: 3
Overall: 3.6

Recipe adapted from Quick-Fix Vegetarian by Robin Robertson:

1 10 oz package baby spinach
2 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
1 15 oz can diced tomatoes, drained
1/3 cup oil-packed sun-dried tomatoes, chopped
1 16 oz can chickpeas, drained and rinsed
Salt and freshly ground black pepper
1 pound radiatore or other small pasta (I used penne)
  1. Prepare the pasta according to package instructions.
  2. In a saute pan, heat up a small amount of water until it begins to steam. Steam the spinach until it is wilted. Set aside.
  3. Using the same pan, heat the oil over medium heat.
  4. Add the garlic and cook about 30 seconds.
  5. Stir in the sun-dried tomatoes, diced tomatoes, spinach, and chickpeas.
  6. Season with salt and pepper to taste.
  7. Simmer until cooked through, about 5-7 minutes.
  8. Toss the pasta with the sauce.

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