Mediterranean Pasta with Greens
This was pretty tasty! I chose it b/c my family eats gluten, dairy, soy, and corn free (child with allergies) and this recipe fit the bill, once I replaced the cheese with a vegan alternative. I used GF pasta, spinach instead of chard, and adapted the method a bit to make it saucier.
I sauteed garlic in EVOO then added the chopped tomatoes and olives (I used all kalamata). Once those were warmed through, I added about a cup of white wine and let that reduce. Then I added about a cup, maybe 2, of veggie broth. I put the spinach on top, and wilted it down. Then added the pasta and stirred in the vegan parmesan. The result was a little saucy and delicious! I did find it needed a good bit of salt, probably b/c my 'parmesan' wasn't as salty as the real thing.
Overall a tasty, simple dinner everyone liked - husband and kids included!
3 users found this review helpful
Nov. 10, 2011