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3-1/2 cups vegetable or chicken stock
13 oz package rotini or penne (I like the tri-color veggie pasta, it adds a little extra flavor)
1 small onion, diced
3-4 cloves garlic, minced
8 oz sun dried tomatoes, roughly chopped
1 cup fresh spinach, stems removed, roughly chopped
handful green olives with pimentos, chopped
1 tsp dried basil
1 tsp red pepper flakes
grated parmesan
salt & pepper
olive oil


1. In a large pan over medium heat, sautee the onion and garlic in a little olive oil untill the onion is clear.
2. Add all other ingredients except cheese and spinach.
3. Bring to a boil, and boil 8-10 minutes, stirring regularly.
4. Add spinach with 3-5 minutes left.
5. Add cheese to taste for each serving.