Archives Vegetarian Mediterranean Pasta - My Daily Magazine - Art, Design, DIY, Fashion and Beauty !MyDailyMagazine.comSun, 02 Feb 2020 09:31:35 +0000en-US
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1 https://wordpress.org/?v=6.5.2Vegetarian Mediterranean Pasta Is The Perfect Healthy Meal
https://mydailymagazine.com/vegetarian-mediterranean-pasta-is-the-perfect-healthy-meal/
Sun, 02 Feb 2020 18:49:00 +0000https://mydailymagazine.com/?p=35952This Vegetarian Mediterranean Pasta is the perfect recipe to try this week if you want to treat your family with a tasty and healthy meal. It’s made entirely from healthy ingredients and packed with fresh vegetables. The best thing is that you’ll have a complete and healthy meal in 30 minutes or less. Try this […]
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Vegetarian Mediterranean Pasta is the perfect recipe to try this week if you
want to treat your family with a tasty and healthy meal. It’s made entirely from
healthy ingredients and packed with fresh vegetables. The best thing is that
you’ll have a complete and healthy meal in 30 minutes or less.
Try this tasty recipe that Christine Rooney from The Rustic Foodie blog shared, and make sure you follow her for more wonderful recipes.
Ingredients
6 cloves garlic
2 Tbsp. extra virgin olive oil
4 roma tomatoes can use 2 large tomatoes or 1 package cherry tomatoes
2 cups spinach
1 cup pitted Kalamata olives
1 cup Parmesan cheese
1 package Barilla Red Lentil Rotini
1 cup reserved pasta water
1/4 tsp. kosher salt
1/4 tsp. pepper
1/2 cup minced basil or herb of choice
Instructions
Mince 6 cloves of garlic.
Dice 4 roma tomatoes (can use 2 large tomatoes or 1 package of cherry
tomatoes). This should yield about 2 cups of diced tomatoes.
Roughly chop 2 cups of spinach (or hearty green of choice) and cut 1 cup of
pitted Kalamata olives into halves.
Boil 1 pot of water and prepare 1 box of Barilla Red Lentil Rotini [insert
link] according to package instructions. Drain when finished and reserve 1 cup
of pasta water.
Heat a skillet to medium and add 2 Tbsp. of extra virgin olive oil. Once
heated, add the minced garlic. Saute for 1-2 minutes, stirring occasionally.
Add the diced tomatoes to the skillet along with a generous pinch of salt
and pepper and saute for 5 minutes, stirring often. The tomatoes should be
softened but not mushy at this point.
Add the cooked pasta, the reserved pasta water, the chopped spinach,
Kalamata olives, and a cup of Parmesan cheese. Stir everything together and
cook for another 2-3 minutes or until the spinach has wilted. Adjust salt and
pepper levels to your liking.
]]>ersion="1.0" encoding="UTF-8"?>Archives Vegetarian Mediterranean Pasta - My Daily Magazine - Art, Design, DIY, Fashion and Beauty !MyDailyMagazine.comSun, 02 Feb 2020 09:31:35 +0000en-US
hourly
1 https://wordpress.org/?v=6.5.2Vegetarian Mediterranean Pasta Is The Perfect Healthy Meal
https://mydailymagazine.com/vegetarian-mediterranean-pasta-is-the-perfect-healthy-meal/
Sun, 02 Feb 2020 18:49:00 +0000https://mydailymagazine.com/?p=35952This Vegetarian Mediterranean Pasta is the perfect recipe to try this week if you want to treat your family with a tasty and healthy meal. It’s made entirely from healthy ingredients and packed with fresh vegetables. The best thing is that you’ll have a complete and healthy meal in 30 minutes or less. Try this […]
]]>This
Vegetarian Mediterranean Pasta is the perfect recipe to try this week if you
want to treat your family with a tasty and healthy meal. It’s made entirely from
healthy ingredients and packed with fresh vegetables. The best thing is that
you’ll have a complete and healthy meal in 30 minutes or less.
Try this tasty recipe that Christine Rooney from The Rustic Foodie blog shared, and make sure you follow her for more wonderful recipes.
Ingredients
6 cloves garlic
2 Tbsp. extra virgin olive oil
4 roma tomatoes can use 2 large tomatoes or 1 package cherry tomatoes
2 cups spinach
1 cup pitted Kalamata olives
1 cup Parmesan cheese
1 package Barilla Red Lentil Rotini
1 cup reserved pasta water
1/4 tsp. kosher salt
1/4 tsp. pepper
1/2 cup minced basil or herb of choice
Instructions
Mince 6 cloves of garlic.
Dice 4 roma tomatoes (can use 2 large tomatoes or 1 package of cherry
tomatoes). This should yield about 2 cups of diced tomatoes.
Roughly chop 2 cups of spinach (or hearty green of choice) and cut 1 cup of
pitted Kalamata olives into halves.
Boil 1 pot of water and prepare 1 box of Barilla Red Lentil Rotini [insert
link] according to package instructions. Drain when finished and reserve 1 cup
of pasta water.
Heat a skillet to medium and add 2 Tbsp. of extra virgin olive oil. Once
heated, add the minced garlic. Saute for 1-2 minutes, stirring occasionally.
Add the diced tomatoes to the skillet along with a generous pinch of salt
and pepper and saute for 5 minutes, stirring often. The tomatoes should be
softened but not mushy at this point.
Add the cooked pasta, the reserved pasta water, the chopped spinach,
Kalamata olives, and a cup of Parmesan cheese. Stir everything together and
cook for another 2-3 minutes or until the spinach has wilted. Adjust salt and
pepper levels to your liking.