Tonight was another night when I needed a quick dinner. We got home really late last night from our trip and were busy at church today, so I didn’t want to spend a lot of time in the kitchen. This pasta was finished in about 15 minutes. The longest part of cooking this meal is waiting for the water to boil. Even though it is quick it has tons of flavor.
Sun Dried Tomato and Spinach Pasta
1 LB whole wheat pasta (any small shape)
1 small onion
1 clove of garlic minced
1 cup of chopped sun dried tomatoes that have been reconstituted ( do not get the oil packed)
2 TBSP balsamic vinegar
1 bag of spinach
1 14 oz can of cannelloni beans darned and rinsed
1/2 cup chopped fresh basil
1 TBSP Extra Virgin Olive Oil
salt and pepper to taste
Bring a large pot of water to a boil and cook the pasta according to package directions. While the pasta is cooking bring 1/2 cup of water to a boil in a pan. Add in the onions and cook for 5 minutes. Add more water if needed to keep the onions from sticking. Add in the garlic, sun dried tomatoes, balsamic vinegar and beans. Cook it for a couple more minutes. When the pasta is finished cooking drain it and return it to the pot. Add in the onion mixture, the spinach, the basil, olive oil and salt and pepper.