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:
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
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)
- Prepare the pasta according to package instructions.
- 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.
- Using the same pan, heat the oil over medium heat.
- Add the garlic and cook about 30 seconds.
- Stir in the sun-dried tomatoes, diced tomatoes, spinach, and chickpeas.
- Season with salt and pepper to taste.
- Simmer until cooked through, about 5-7 minutes.
- Toss the pasta with the sauce.