Monday, July 13, 2009

Spinach with Penne and Sun-Dried Tomatoes

OK, so this recipe is really called Rapini with Orzo and Sun-Dried Tomatoes. But the first part of the recipe says, "This recipe is pretty and delicious as is, but it's also extremely versatile." So I tested the versatility by making some substitutions to accommodate what I had laying around the house.

Spinach from last night's spinach dish? Check. Penne I've had sitting in my cupboard for a few months? Check.

Taste: 4 (G gave it a 4.5)
Ease of Preparation:
4

Weight Friendliness:
4 (6 points for one serving)

Maddie Friendliness:
2 (She just doesn't do well with spicy things)
Cost of Ingredients: 4
Overall: 3.6

It was really easy to make, basically chop stuff, boil some pasta, toss it all together. Tasty too, G only gave it a 4.5 because he feels compelled to be a little more judicious with the 5s.

Recipe adapted from Quick-Fix Vegetarian by Robin Robertson

1 bunch rapini coarsely chopped (Also called broccoli rabe. I used spinach instead.)
1 1/2 cups orzo (I used penne pasta instead)
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup chopped oil-packed sun-dried tomatoes
Salt and freshly ground black pepper
1/4 cup toasted pine nuts
  1. Boil the rapini (or spinach) in salted water for about 3 minutes. Use a slotted spoon to remove the rapini (or spinach) from the water and set aside.
  2. Return the water to a boil. Add the orzo (or penne). Cook until it is al dente (about 8 minutes). Drain and set aside
  3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant (about 30 seconds).
  4. Add the red pepper flakes, sun-dried tomatoes, and reserved rapini (or spinach).
  5. Cook until the rapini (or spinach) is tender, about 5 minutes.
  6. Stir in the orzo (or penne) and season with salt and pepper.
  7. Serve sprinkled with pine nut

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