Here is quick and delicious pasta recipe that everyone will love. It's tasty, healthy, and not an animal product in sight. Fancy enough to serve to guests with a large tossed salad and warm, crusty whole grain bread.
This recipe calls for a lot of cayenne pepper: a whole teaspoon. If you want to use less, go right ahead. It all depends on how spicy you like your food. I would start with less and add more gradually. Or omit it and add a dash of red pepper flakes or freshly ground black pepper instead. Your choice.
Sun Dried Tomato and Basil Pasta
4 tablespoons dried basil, minced
1 tablespoon olive oil
3 ounces sun-dried tomatoes (not the ones packed in oil)
1/8 cup olive oil
3 cloves garlic, minced
8 ounces fresh mushrooms, sliced
2 cups baby spinach leaves
1/2 teaspoon salt
1 teaspoon cayenne pepper ( use less if desired)
16 ounces whole wheat bow tie pasta
|In a small bowl, blanch sun dried tomatoes for 30 seconds in boiling water. Drain well, and slice tomatoes into small pieces.|
|Bring a large pot of salted water and pasta to a boil. Let pasta cook until al dente. During the last two minutes of cooking, toss the baby spinach leave right into the pot with the pasta. Drain well.|
|In a large mixing bowl, toss pasta and sauce until the pasta is well coated.|
This dish is so versatile; you really toss in anything you want: black olives, steamed artichoke hearts, chopped broccoli instead of the spinach.........
You can serve this dish hot or as a cold pasta salad. It will be delicious either way.