ATTN: CALLING ALL PASTA LOVERS.
I've got a new one for you guys, and I think you're going to like it.
This recipe was crafted over the course of many hours. I spent days testing different spices and veggie combos, sweat, tears, dedication... yeah, no. I'm TOTALLY KIDDING. This recipe came about one afternoon when I was in a rush to make lunch. I threw everything I had on hand into one skillet and prayed for the best.
That's full disclosure on how this recipe came about. And it turned out to be quite the tasty pasta.
Naturally I photographed it and made a note to myself to post it for you guys. Magic, right?
I've got to run - I'm currently at the airport, en route to Florida to be with my family for the holidays! (So excited!). But I hope you guys will make this pasta for yourselves. I promise you will love it.
By the way - I used Trader Joe's brown rice penne pasta. I feel healthier using a whole wheat, brown rice, or quinoa pasta. Just wanted to let you guys know :)
What are your plans for the holidays? Anyone else heading to the sunshine state?! Let me know in the comment below!
p.s - you guys are the bomb.com! Thanks for stopping by.
- 16 ounces brown rice penne pasta
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup sun dried tomatoes
- 1 yellow bell pepper, sliced or diced
- 5 cups spinach
- to taste, red chili pepper flakes
- to taste, salt and pepper