Thursday, September 9, 2010

Penne with Spinach, Tomatoes & CHICKPEAS $3.60

I found this recipe on the internet and it so fits with what I'm doing. Simple, nutritious, and no artificial stuff or hard to acquire things. Just...


Spinach, frozen, 1 package (10 oz) yields - or 10 oz bag fresh $1.19
1 Tbsp Olive Oil .30
1 Tbsp Minced Garlic .10
1/4 tsp Crushed Red Pepper Flakes .02
1 medium, whole, Red Ripe Tomato .40
1 can Chick Peas .89
1/4 cup Parmesan Cheese, grated .20

8 ounces Penne Pasta .50


1. If Fresh Spinach is used, place the spinach in a large skillet with just the water that clings to it after thoroughly washing, cover, and cook over medium heat just until wilted, about 5 minutes. Drain, cool, then squeeze dry with your hands. (If you are using frozen spinach, just squeeze out all the moisture with your hands.) Set aside.

2. Bring a pot of water to a boil and add the penne. Cook until al dente, 12 minutes.

3. Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. Add the tomatoes and chick peas and cook 2 minutes more. Add the spinach, salt, and 1/4 c of the boiling pasta water and stir well. Cook until heated through, about 3 minutes.

4. When the pasta is done, drain it thoroughly in a colander. Return it to the pot or put it in a large serving bowl. Spoon on the sauce and toss well. Sprinkle on the Parmesan cheese, toss again, and serve with additional cheese to pass at the table.

Makes 4 servings.

Another night where Barbara and I made the same dish and they both turned out BEAUTIFUL! I used cherry tomatoes from a friend's garden - they were so amazingly sweet and yummo! I could probably get to like those!

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