Light and Healthy Pasta
From juliegirl 18 years ago
- 20 minutes to make
- Serves 8
This is a pared down version of a recipe from Giada Di Larentis "Everyday Italian". I subsituted spinach for swiss chard and cut back on the onions.
Ingredients
- 1 large onion thinly chopped shopping list
- 2 cloves of garlic, smashed, then chopped shopping list
- 1 20 oz. can of diced tomatoes in juice shopping list
- 1 bunch of fresh spinach or a bag or chopped frozen spinach shopping list
- 1/2 cup of white wine shopping list
- salt to taste shopping list
- pepper to taste shopping list
- italian herbs such as basil, oregeno, or thyme to taste shopping list
- 1 box of Healthy Harvest whole wheat spaghetti shopping list
- 1/4 cup of grated romano cheese (for topping) shopping list
- 2 tablespoons of olive oil for sauteing shopping list
How to make it
- heat dutch oven and add olive oil
- chop onions and add to the oil
- saute until almost tender and transluscent (about 10 minutes)
- add cleaned and separated spinach
- add chopped garlic
- saute until spinach reduces and everything is tender
- add canned tomatoes plus juices
- add white wine
- salt and pepper to taste at the end . I usually season each layer as I go.
- Add dried italian spices if desired. I find it so flavorful it doesnt require them.
- Serve over cooked Healthy Harvest Whole Wheat Spaghetti . Toss in a handful of grated Romono or Parmesano Regiano cheese before serving
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