Easy Fast Angel Hair Pasta with Sun-Dried Tomatoes & Spinach
If you want to make a small amount of this dish in an easy way, this recipe will be great for that purpose. It is delicious and healthy.
Ingredients
- ¼ of 16 oz. package Angel Hair Pasta strands broken into two
- 2 cups Frozen Chopped Spinach
- 1/3 of 8 oz jar Julienned Sun-Dried Tomatoes in oil
- 1 Bell Pepper finely chopped, optional
- 2 cloves Garlic finely chopped or diced, optional
- ½ tsp Dried Basil
- ½ tsp Oregano
- ½ tsp Italian Spice Blend
- ½ Cayenne Pepper or ground black pepper
- 2 tsp Salt
- 4 tbsp Olive Oil
- 4 tbsp Grated Parmesan Cheese skip if you are vegan
Instructions
-
In a large non-stick frypan, on medium heat, add 1 tablespoon oil.
-
Add onion, bell pepper, garlic and ½ teaspoon salt. With a flat spoon on spatula stir once in a while until veggies are cooked.
-
Add the frozen chopped spinach to the pan.
-
Add 1 tsp salt and the spices. Mix well. Cook for 5 minutes, or until spinach is cooked.
-
Take ⅓ of sundried tomatoes from the jar.
-
Add the sun-dried tomatoes to the cooked spinach in the frypan. Mix well and cook for 2 minutes.
-
Transfer the spinach mixture contents to a large bowl. Set aside.
-
Add 2 tbsp oil to the frypan.
-
Break the Angel Hair Pasta strands into two, and add them to the fry pan.
-
Add 2 cups of water, or enough to immerse the pasta in the water. Add ½ tsp salt. Cook for 5 minutes, or until the pasta is cooked to your liking, adding more water if necessary, half a cup at a time.
-
Lower the heat to simmer. Add the cooked spinach mixture from the large bowl to the frypan on top of the cooked pasta.
-
Using the pasta fork, lift the pasta and mix the contents of the frypan a few times.
-
Serve hot, with sprinkled Parmesan cheese on the serving. Serve garlic bread or sourdough bread slices on the side.