Quick Weeknight Almost-Vegetarian Pantry Pasta Recipe

Name: Quick Weeknight Almost-Vegetarian Pantry Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon anchovy paste (omit if making vegetarian); 2 cloves garlic, minced; generous splash of white wine (say 'glug glug glug' in your head while pouring); 1 package of frozen spinach, cooked per instructions; 1 can diced tomatoes; 1 tablespoon capers, drained; 1/2 teaspoon crushed red pepper flakes; salt & pepper to taste; 1 pound dried pasta (I used rotini); 1 cup reserved pasta water; grated parmesan cheese; toasted pine nuts

Servings: persons

2 tablespoons olive oil
1 tablespoon anchovy paste (omit if making vegetarian)
2 cloves garlic, minced
generous splash of white wine (say 'glug glug glug' in your head while pouring)
1 package of frozen spinach, cooked per instructions
1 can diced tomatoes
1 tablespoon capers, drained
1/2 teaspoon crushed red pepper flakes
salt & pepper to taste
1 pound dried pasta (I used rotini)
1 cup reserved pasta water
grated parmesan cheese
toasted pine nuts

1
Bring a large pot of generously salted water to a boil and add the pasta, cooking to a minute or two less than the instructions - you want the noodles a little on the underdone side since you will finish cooking it in the sauce. While pasta water is coming to a boil, take care of the rest of the recipe.
2
In a large, high sided saute pan, heat olive oil over medium high heat. Add the anchovy paste, smashing with a spoon to break up. Add the garlic and white wine and cook for a few minutes. I don't like the garlic to brown so I add it at the same time as the wine but if you want it a bit more browned, add before the wine and let cook for about 1 minute.
3
Add spinach, tomatoes, capers and red pepper flakes and cook for a few minutes until everything gets all nice and warmed together. If the sauce starts to get a little tight before the pasta is done cooking, take a little bit of the pasta water and add to the pan.
4
Add the drained pasta to the saute pan along with some of the pasta water (if needed). Stir to combine and season with salt and pepper. Cook until the noodles are done to your liking.
5
Serve with toasted pine nuts and shavings of parmesan cheese.

742

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 tablespoon anchovy paste (omit if making vegetarian), 2 cloves garlic, minced, generous splash of white wine (say 'glug glug glug' in your head while pouring), and more.

Yes, Quick Weeknight Almost-Vegetarian Pantry Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Weeknight Almost-Vegetarian Pantry Pasta

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