I have been promising for some time now to start posting some yummy recipes that make the transition to an alkalarian lifestyle easier. This is an easy recipe I got from allrecipes.com that cooks quickly after a long day at work. Experiment with the penne pasta — try wheat, buckwheat, or quinoa pasta to make it even healthier. You can leave off the parmesan cheese if you want to make it dairy free also, but I honestly don’t believe that much is going to hurt you. So yummy, I may have to make it again real soon!

Spinach and Sun-Dried Tomato Pasta

  • 1 c. vegetable broth
  • 1/2 jar sun-dried tomatoes packed in oil, chopped
  • 1 (8 oz.) package  penne pasta, cooked al dente
  • 2 tablespoons pine nuts, lightly toasted
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 1 bunch fresh spinach, rinsed and torn into bite-size pieces
  • 1/4 cup grated parmesan cheese

Heat olive oil and red pepper flakes in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the spinach, and cook until almost wilted.  Add vegetable broth and sun-dried tomatoes and stir for 2 minutes to heat through.

Toss cooked pasta with spinach/tomato mixture and the pine nuts in a large bowl.  Sprinkle parmesan cheese on individual servings.

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