Spinach and Black Bean PastaFrom jo_jo_ba 7 years ago
- 16 ounces whole wheat rotini or penne pasta shopping list
- 1 tbsp salt shopping list
- 1 ¼ cups vegetable broth shopping list
- 1 cup water shopping list
- 1 28-oz can whole tomatoes shopping list
- 4 ounces chopped broccoli shopping list
- ½ large onion, diced shopping list
- 1 clove garlic, minced shopping list
- ¼ tsp cayenne pepper shopping list
- 1 tsp dried oregano shopping list
- ½ tsp ground cumin shopping list
- ½ tsp black pepper shopping list
- 10 tbsp (about ¾ a can) tomato paste shopping list
- 1 (19 ounce) can black beans, drained and rinsed shopping list
- 8 oz fresh spinach, torn shopping list
- ½ cup parmesan cheese shopping list
How to make it
- Bring a large pot of water to a boil.
- Add salt and pasta.
- Cook for 6 to 8 minutes (it should be shy of “al dente”) and drain. Do not rinse.
- Meanwhile, in a large pot over medium heat, bring the vegetable broth and water to a boil.
- Mix in diced tomatoes and broccoli, reduce heat slightly and cook 2 minutes.
- Add onion, garlic, cayenne pepper, oregano, cumin and black pepper. Cook 2 minutes, stirring.
- Stir in the tomato paste, mixing well.
- Add the black beans and spinach. Cook 7 – 8 minutes, stirring occasionally.
- Add the drained pasta to the sauce mixture and mix gently to coat with sauce.
- Add the Parmesan, stir well and simmer in the sauce for 5 minutes, until pasta is al dente.
- *Note: Leftovers are delicious placed into individual casseroles or ramekins, topped with cheese and broiled!
The Cookjo_jo_ba Oshawa, CA
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