Quick and Tasty Sauted Pasta!

The other night Amy and I were trying to figure out what to have for dinner.  Neither of us had anything thawed, and didn’t really feel like a big meal, but we both wanted something tasty.  What we did have was a can of chickpeas(for some reason we thought they were actually cannelini beans until she actually got them out of her pantry), some pasta, a couple of roma tomatoes, fresh spinach, half of a red onion, some garlic, a bottle of Pinot Grigio that we only needed part of. This is actually a really simple thing to put together, and will get you a really quick and tasty dinner in under a half hour.

The first thing is to cook the pasta. Obviously, you need to follow the recommendations on the package since gluten-free pastas vary in cooking times. Once it is cooked drain it, and rinse it in cold water to cool it. Toss it in a little olive oil, and set it aside for now.

Next, we’ll make our “sauce.” Dice the tomato. Half inch cubes should be fine. Mince a few cloves of garlic. We used about four, but if you really like garlic use as much as you want. Dice half of a red onion. To that add white wine and olive oil to just cover everything. A fifty-fifty mix will work well, but it doesn’t need to be exact.

Open the can of chickpeas, drain, and rinse them. Get a medium sized skillet hot over medium heat, and add a small amount of oil. When the oil is hot add the chickpeas. Saute them for a minute or so to get them hot. Next, add the tomato mixture (There is no rule saying how much to add so go with what looks good to you.), and keep things moving in the pan. Add the spinach to the pan, and cook until it has wilted.  You may be surprised at how little spinach it looks like once it is wilted! You’ll eventually get it up to a boil. Once the liquid comes up to a boil add the pasta, and saute everything until everything is hot.

Pour into bowls, top with some parmesan or asiago, and enjoy!

Obviously, this kind of thing gives you lots of room to improvise, and make it your own.  In this case, it was  vegan as well as being gluten-free.  Whatever it little category you want to cram it into, it was very tasty, very quick, and very easy!

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One response

  1. Looks delicious; what a perfect meal. Love this…I’m going to create a similar recipe to enjoy tomorrow night. Thank you for sharing; I enjoy reading your gluten-free blog. It’s delicious!

    March 25, 2011 at 7:28 pm

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