Good morning, friends! As promised, here is the rest of my post from yesterday. I think the key to making this pasta delicious was cooking it in vegetable broth instead of water. It just gave it more flavor and kept it moist (I hate that word. I’m cringing.) until it was time to serve it. I made the pasta a little bit in advance of my guests’s arrival, put a lid on the pot, and kept giving it a good stir every now and then so it didn’t get dry or stick together in places. Like I mentioned yesterday, when I ate the leftovers, I preferred them cold. I tried them both ways, but cold was definitely better for some reason. So you could serve this warm, at room temp, or a bit colder. The fresh basil was my favorite ingredient here. Yummmmm!
PASTA WITH SPINACH, CHICKPEAS, SUN-DRIED TOMATOES AND FETA
For the pasta:
- 1 box of whole wheat angel hair or thin spaghetti
- 4 cups of vegetable broth
- 2 cups of water
- 2 cloves of garlic, minced
- 1 tbsp of olive oil
- A bit of crushed red pepper
- A bit of salt and pepper
For the vegetables:
- a bit of olive oil
- 7-8 ounces of fresh baby spinach, washed
- 1 15-ounce can of chickpeas, drained and rinsed well
- 1/2-3/4 cup of sun-dried tomatoes, chopped, plus some of the oil
- 1/4 cup of fresh basil, chopped
- 2 tbsp of fresh flat-leaf parsley, chopped
- salt and pepper to taste
- about 1 cup of feta cheese, crumbled
In a large saucepan or heavy pot, heat up 1 tbsp of olive oil over medium high heat. Add the garlic and cook until fragrant. Add the vegetable broth, crushed red pepper, salt and pepper and bring to a boil. Once your broth is boiling, add the pasta. Cook for roughly 8-10 minutes, or until the pasta is tender, stirring occasionaly. I noticed that the broth was disappearing after a while, but my pasta wasn’t finished cooking. So I added 2 cups of water and continued to cook. When it was done, the pasta was al dente and most of the liquid was gone. To keep warm until ready to serve, cover with a lid and stir occasionally.
In a large skillet, heat a bit of olive oil and the oil from the sun-dried tomatoes. Add the spinach and sun-dried tomatoes and saute for a few minutes, until the spinach begins to wilt. You don’t want it to become too wilted though. Add the chick peas, a dash of salt and pepper and cook for a few minutes until the chickpeas and tomatoes are warm and the spinach is cooked down and wilted.
Combine spinach, chickpeas, tomatoes and pasta in a large bowl. Right before serving, add the basil, parsley, and feta. (and more salt and pepper if you want. I added a lot of fresh cracked black pepper.) Mix well and enjoy!
Recipe adapted from MY BRAIN!