Description
A quick and healthy all-in-one pasta meal.
Ingredients
Scale
- 1 ½ cup brown rice pasta
- 2 cups spinach leaves
- ½ onion, sliced lengthwise
- 2 cloves of garlic, minced
- 1/3 cup corn kernels (frozen or fresh)
- 1/3 cup edamame beans (frozen or fresh)
- ½ cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 teaspoon grated gouda cheese
- 1/2 teaspoon paprika or cayenne pepper
- ¼ teaspoon dried chili flakes
- ½ teaspoon basil (dried, increase to 1 teaspoon if using fresh)
- Salt & pepper to taste
Instructions
- Bring to boil 3 cups of water with 1 teaspoon of salt.
- Add pasta and cook till it’s al dente- cooked but firm.
- Remove from heat, drain and keep aside (cover with a wet cloth so it doesn’t become dry).
- Heat 1 tablespoon of olive oil with the garlic.
- Once it begins to brown, add the spinach leaves and cook till they are just wilted.
- Transfer spinach to a mixer along with ½ cup water and blend to a fine paste.
- Heat the other tablespoon of olive oil with the onions, corn, edamame and all the dry spices and sauté till onions begin to turn transparent.
- Stir in the spinach sauce and pasta prepared earlier.
- Cover and cook on medium flame for 5-8 minutes, till the spinach sauce is cooked and no longer has a raw taste.
- Remove from flame, transfer to a baking dish, and top with cherry tomatoes and cheese.
- Bake in a 400 degree F preheated oven for 10 minutes. Serve hot!
- Prep Time: 20 mins
- Cook Time: 10 mins