I recently discovered the delicious treat that is spinach pasta. Have you ever tried it? It’s really hearty, has a great spinach taste & like every pasta, it’s very filling. Now that I’m back to training & long runs, my body welcomes the carbs. I’ve had it a myriad of ways but I keep coming back to this recipe, it’s so easy to make & really highlights the flavor of the pasta.
This roasted veggie spinach pasta is not only delicious & vegetarian, it’s vegan — win! It also really highlights a new (new to me at least) vegetable I’m loving: White asparagus. White asparagus tastes like the green variety except it’s got a milder taste, it’s light & so tasty. Consider me a fan!
Ingredients(Makes 2 Large Servings)
8 oz Spinach Pasta (half a pasta pack)
6 cups water
1 cup white asparagus, diced on the bias
1 cup white mushrooms, sliced
10 – 12 red pearl onions, sliced
10 – 12 cherry tomatoes
2 tablespoons olive oil
Salt & pepper, to taste
2 tablespoons pesto
Preheat oven to 325 degrees. On a cookie sheet, toss the asparagus, mushrooms, onions & tomatoes with olive oil, salt & pepper. Bake/roast for 20 minutes & remove from heat.
Boil the water & season with plenty of salt. Once the water boils add the spinach pasta & cook for 10 – 12 minutes until ready (if you like it al dente go with 10, if you like it softer you can even go 13 or 14 minutes).
Drain pasta & place back in the pot. Add roasted veggies, add pesto & toss. Serve hot, I guarantee you once you give it a try you’ll be ooh & aaah-ing all over the place. Delicious!
What’s your favorite pasta dish? We’re always looking for new ones to try, share it with us!