Out with the white, in with the green.
I was in the process of making a spinach and corn white sauce bake, when I realized I was out of flour. Lazy to step out in the biting cold, I decided to switch the dish to a healthier direction. The sauce originated from sautéed spinach, and in went some brown rice pasta (healthier than regular pasta) and veggies to complete the meal. The flavors blended rather well together actually. I then popped the dish into the oven for a bit before serving – just for that simple crisp finish. Ah, the joys of baking. 
It was a vegetarian Wednesday. But a darn good one.
PrintSpinach & Brown Rice Pasta Bake
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A quick and healthy pasta bake featuring brown rice pasta, fresh spinach, and a medley of vegetables, topped with Parmesan cheese for a crisp finish.
Ingredients
- 1 1/2 cups brown rice pasta
- 2 cups spinach leaves
- 1/2 onion, sliced lengthwise
- 2 cloves of garlic, minced
- 1/3 cup corn kernels (frozen or fresh)
- 1/3 cup edamame beans (frozen or fresh)
- 1/2 cup cherry tomatoes, halved
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Bring 3 cups of water to a boil with 1 teaspoon of salt. Add the brown rice pasta and cook until al dente, about 8-10 minutes. Drain and set aside, covering with a damp cloth to prevent drying.
- In a large skillet, heat olive oil over medium heat. Add the sliced onion and minced garlic, sautéing for 3-4 minutes until the onion is soft and translucent.
- Add the spinach leaves to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the corn kernels, edamame beans, and cherry tomatoes, cooking for another 2 minutes until the vegetables are heated through.
- Combine the cooked pasta with the vegetable mixture in a baking dish. Season with salt and pepper to taste.
- Sprinkle the grated Parmesan cheese evenly over the top.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for a few minutes before serving.
Notes
For a vegan version, omit the Parmesan cheese or use a plant-based alternative. This dish is best served fresh but can be stored in the refrigerator for up to 2 days. Reheat in the oven for a crisp texture. Feel free to add more vegetables like bell peppers or zucchini for extra flavor and nutrition.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 450 mg
- Fat: 10 grams
- Carbohydrates: 55 grams
- Fiber: 6 grams
- Protein: 12 grams
- Cholesterol: 5 mg
