20 October 2009

Make It: Cherry Tomato Rotini Primavera

Pasta is great. But topped with plain red sauce, it’s just not very filling or nutritious. Try ditching the red sauce (which can have added sugar and other weird ingredients) and using whole cherry tomatoes instead. And then basically keep adding veggies until you run out!

You’ll need:

8-10 oz. of whole wheat rotini (or any other pasta that you prefer)
2 Tbsp olive oil
2-3 cloves garlic
1 bell pepper
1 medium onion
container cherry tomatoes
4-5 big leaves kale
3-4 cups spinach
fresh mozzarella
parmesan (if desired)
1 cup chick peas
3-4 Tbsp dry white wine, if you have it

Preparation (sorry for the Blackberry pics… a certain someone has my camera!):

Saute pepper and onion in the olive oil for about 7-10 minutes, or until they begin to get soft. Season well with salt and pepper. Start boiling water for pasta and cook according to directions.

Add the cherry tomatoes, chick peas, garlic, and white wine.

Cook for another 10 minutes, or until the tomatoes start to soften. Then, add kale and spinach. Cook until they’re wilted. You can begin to smoosh the tomatoes with your spatula to make more of a “sauce.”