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Bowtie pasta with Fresh Tomatoes Garlic & Spinach (Vegan)

Yields5 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

Pasta has always been my favourite "go-to" meal. This is ready in under 30 minutes and is one of my family's ultimate favs. I like to use seasonal herbs in this dish and because it is early spring, I used parsley. I love using hearty buckwheat pasta in this dish. You can use whatever greens you have on hand, swiss chard, spinach, mustard greens etc..

 1 340 gram package gluten free pasta
 extra virgin olive oil for the pan
 5 cloves garlic, thinly sliced
 8-10 Roma tomatoes, roughly chopped
 4 cups spinach or other greens of your choice, sliced thinly if required
 sea salt and freshly cracked black pepper to taste
 1 bunch flat Italian parsley, chopped
 juice and zest of 1 to 2 organic lemons
 ½ cup Parmela Creamery Brand Aged Nut Cheese (Mozzarella style) or Violife foods "feta" crumbled
1

Put a large pot on stove to boil. Coat a large shallow saucepan with olive oil and heat to medium low heat. Add the garlic and sauté for about 2 minutes; Add tomatoes and raise heat to medium. Cook for another 20 minutes or so or until the tomatoes are starting to break down and give off their juices. You don't want the tomatoes to be mushy however.

2

Add the fresh lemon juice. Add the spinach or greens. Then add the cooked and drained penne. Make sure you monitor the pasta to make sure it is neither overcooked or undercooked. With Gluten and Grain free pastas you have to go by taste and texture as to done-ness and not necessarily the cook time on the pasta box. Add the chopped parsley and stir. Add extra sea salt and pepper to taste. Remove from heat and add the mozzarella style shreds to the individual portions of pasta by sprinkling some on top. Enjoy!!

Nutrition Facts

Serving Size 1 bowl

Servings 5