Another meatless-Mondays staple at our house, this pasta dish comes together quickly and is great for vegetarians and vegans (just skip the cheese or sub with some vegan ‘cheese’ like Daya).
If you have been following some of my recent posts, you have probably noticed that I like flavouring my oil with garlic. I love doing this because you get the garlic taste without necessarily having pieces of garlic (which tend to get burnt and bitter) in your plate. All you need to do is put a good amount of olive oil in a pan, add roughly chopped or smashed garlic and then turn on the burner on a medium low heat. Let the garlic cook without browning for 10 to 15 minutes till the garlic flavour infuses the oil.
Pasta with Sundried Tomatoes and Spinach
Prep time
Cook time
Total time
Author: Penny
Ingredients
- ¾ cup olive oil
- 6 cloves garlic, roughly chopped
- ½ large onion, diced
- ¼ cup sundried tomatoes in oil, sliced thinly
- 1 bunch (about 4 cups) baby spinach
- 2 tablespoons pine nuts, toasted
- 1 small package goat cheese
- 1 lemon
- 1 small package pasta, cooked according to instructions
Instructions
- Over medium-low heat, heat oil in a large pan. Add the garlic and cook without browning for about 10 to 15 minutes. Remove garlic with a slotted spoon.
- Meanwhile cook pasta in salted boiling water as per package instructions.
- Raise the heat to medium-high and add the onion to the oil. Season with salt and pepper and cook till softened.
- Once pasta is cooked, add the spinach, pasta and tomatoes to the onion/oil and mix well over medium heat till spinach is wilted (about one minute). Turn the heat off and squeeze some lemon juice.
- Serve the pasta topped with crumbled goat cheese and pine nuts.
Leave a Reply