LEGUME PASTA PRIMAVERA
At 4Q Method, we love a really good al denté bowl of pasta at an Italian restaurant…or even better, in Italy. But for a quick non-indulgent weeknight dinner, this really hits the spot.
While this recipe calls for artichokes and spinach, feel free to load it up with any vegetables you have on hand. Roasted or sautéed vegetables work perfectly as well, but canned artichokes and spinach just take less time, which is what makes this dish so simple to prepare. And not only do the vegetables add delicious flavor and texture, they also make this a perfectly balanced 4Q meal all in one bowl.
INGREDIENTS: serves 4
24 oz jarred tomato sauce (check out the 4Q Grocery Guide for how to spot one without any added sugar!)
2, 14 oz can quartered artichokes, chopped
10 oz baby spinach
2 cup legume pasta, cooked
2-3 tbsp pasta cooking water
1 cup grated cheese
pinch red chili flakes (optional)
DIRECTIONS:
In a pot on medium high heat, pour in tomato sauce, artichokes and spinach. Let the sauce bubble and spinach wilt down.
Once the sauce is ready, add in cooked pasta. If you have some of the pasta cooking water, pour it in as well. Stir to mix pasta with sauce and vegetables.
Add cheese and mix so it melts in with the pasta and top with some chili flakes if you like a little heat!
Enjoy!
4Q Journaling Guide: This dish counts as a complete lunch or dinner.