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Rotini with Spinach, Chickpeas and Sun-dried Tomatoes

(Vegetarian Express)

* I find it cheaper to soak dry sun-dried tomatoes in just enough hot water to cover for about an hour and chop them when soft, saving the liquid to add in with the canned tomatoes.

Begin cooking the pasta. Heat the oil in a large skillet. Sauté the garlic and bell pepper over moderate heat until the garlic is lightly golden and the bell pepper is slightly wilted; about 3 to 4 minutes.

Add spinach, plum tomatoes, chickpeas, sun-dried tomatoes (and soaking liquid if you used dry sun-dried tomatoes), and oregano. Stir together and simmer gently for 8 to 10 minutes.

When pasta is done, drain it and transfer it to a large serving container. Toss in the vegetable and chickpea mixture. Season to taste with salt and black pepper and red pepper flakes. Toss again and serve, topping with Parmesan.

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