B is for “Bow Ties Are Cool” Greek-Style Bow Tie Pasta

September 2nd, 2013 12:40 pm by Kelly Garbato

B is for 'Bow Ties Are Cool' Greek-Style Bow Tie Pasta (0003)

 

I know, I know! Two Doctor Who references in two days – what is this, a Whovian VeganMoFo? Actually, that sounds pretty awesome, but I’m afraid not. Next year, maybe?

So this is a pasta dish that I’ve been meaning to try for months now, and VeganMoFo gave me a pretty handy excuse. I absolutely adore the combination of garlic, lemon, tomatoes, red peppers (roasted! is there any other kind?), Kalamata olives, and spinach, so much so that I put them on all the things; see, for example, my Greek-tyle couscous, pizza, and potato recipes. The spinach in this one is chopped into small bits, on accounta wilted spinach leaves give me the heebie jeebies. But if you’d rather leave them intact, just add ’em to the veggies at the end and cook for several minutes.

Of course you can serve this on top of any shape pasta your heart desires: gemelli, rigatoni, elbows, shells. But bow ties?

 


 

“Bow Ties Are Cool” Greek-Style Pasta

Ingredients

16 ounces bow-tie pasta
3 tablespoons olive oil
3 tablespoons minced garlic
4 cups cherry or grape tomatoes, sliced into halves
4 ounces spinach, fresh
2 roasted red peppers, cut into bite-sized pieces (if home roasted, include the oily juices!)
1/2 to 1 cup Kalamata olives, depending on how much you like Kalamata olives (I LOVE THEM!), pitted and halved
1/4 cup sundried tomatoes (dehydrated, not those packed in oil)
1/4 cup lemon juice
1/4 teaspoon lemon peel
salt and pepper to taste
1/4 cup chopped parsley

Directions

1. In a food processor, process the spinach until paste-like. Set aside.

2. Heat the olive oil in a large skillet. Add the garlic and cook on medium for several minutes, or until the garlic is fragrant and lightly browned. Add the tomatoes and continue to cook for another five minutes. Add the spinach, roasted red peppers, Kalamata olives, sundried tomatoes, lemon juice, lemon peel, and salt and pepper and continue to cook on medium, stirring well. Once the tomatoes have started to become tender, cover and simmer on medium.

3. Cook the pasta according to the directions on the package.

4. When done, toss the pasta with the veggies and parsley. Serve warm!

 

B is for 'Bow Ties Are Cool' Greek-Style Bow Tie Pasta (0004)

 
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One Response to “B is for “Bow Ties Are Cool” Greek-Style Bow Tie Pasta”

  1. G is for Gnocchi » V for Vegan: easyVegan.info Says:

    […] Annie recommends topping them with basil, but I opted for homemade marinara sauce, owing to the abundance of tomatoes in my garden. I mostly winged it, but the final concoction was rather similar to this Greek-Style sauce. […]

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