The best part about this recipe is that it is super quick and super easy to make. It uses minimal ingredients for a lovely, simple, whole foods kind of taste.
This dish uses tofutti tofu noodles for extra protein and to be more of main dish. I am sure you could make it with regular spaghetti or linguini. I REALLY love the spaghetti tofutti noodles though! They have a bit of a strange texture at first, but since I am gluten-free and don't remember "normal" noodle texture, I really do not notice it!
Sometimes I add mushrooms and sometimes I do not. My original recipe did not include mushrooms, so I will not include them here. But I do think some sliced crimini mushrooms make an excellent addition.
Italian Tomato and Spinach Pasta
serves two.
Ingredients
1 tbsp olive oil
1/3 cup (approx) diced onion
1 garlic clove, minced
1 package tofutti spaghetti noodles
1/2-3/4 cup diced tomatoes (use roma tomatoes or halved cherry/grape tomatoes)
1 cup (approx) spinach
1 tbsp dried italian seasoning
1 tbsp dried dill
salt and pepper, to taste
Directions
1. In a large skillet or wok, add olive oil and onions and sautee on medium-low until onion starts to become translucent. One this happens, throw in the minced garlic. I really like garlic so sometimes I add two garlic gloves.
2. As the onions cook, fill up a small pot with hot water and start to boil. Drain the tofutti noodles and rinse. Pour into the pot of water and try to separate the noodles as best you can. Once the water begins to boil, turn off the burner. The noodles are already cooked, I do it this way to heat them back up again.
3. Add the tomatoes to the mix and stir for a few minutes. Add the spinach and stir. Drain the noodles and add to the mix along with the herbs, stirring every so often until the pasta is hot and mixed well. Add extra herbs to taste.
4. Separate dish onto two plates and serve with some crusty gluten-free bread or on it's own!
