One-Pot Pasta with Cherry Tomatoes and Spinach
This recipe was developed for the Summer 2020 camping issue of Mountain Life Magazine.
Using pasta made from bean or lentil flour offers a quick protein source that’s ready in just 10 minutes. This recipe calls for pasta made from chickpea and lentil flour (made by Chickapea), which contains 23 grams of protein per serving of pasta (most types of wheat pasta contain just 10 grams of protein per serving).
This one-pot pasta dish is well suited for cooking outdoors and camping - it involves minimal clean-up and doesn’t require you to drain any excess liquid after cooking the pasta, making it a perfect camping recipe when water supplies are limited.
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 pack (283 g) cherry tomatoes
2 1/4 cups water
1/2 teaspoon fine sea salt
1/2 teaspoon dried basil
1 227 g/8 oz box Chickapea penne pasta
2 to 3 large handfuls spinach
Heat oil in a saucepan over medium heat.
Add garlic and red pepper flakes; sauté for 1 minute.
Add cherry tomatoes and continue to sauté for about 2 minutes, or until cherry tomatoes begin to soften and burst.
Add water, salt and basil; cover and bring to a boil over high heat. When water is boiling, add pasta. Reduce heat to a simmer. Cover and continue to cook, stirring frequently, until pasta is al dente, about 7 to 8 minutes.
Remove from heat and stir in spinach. Serve warm.
Per serving (approx. 1.5 cups cooked pasta with sauce): 370 calories, 8 g fat, 1 g sat fat, 55 g carbohydrate, 12 g fibre, 23 g protein, 440 mg sodium
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All photos and recipes by Michelle Gelok, RD