Dinner in a Flash!

Remember the Rocket Pasta?

Well, this was very, very similar, but I just had to share it anyway -
Publix had big bags of baby spinach on sale this week, 2 for $3.  Crazy right?
And grape tomatoes, 2 for $5!
And the yellow and orange peppers were beautiful, but not on sale, unfortunately.  I figured since I saved so much on the spinach and tomatoes, I could splurge on the $7/lb. peppers.

2 cloves of garlic peeled, smashed and chopped
one pints of grape tomatoes, cleaned and halved
one bag, or bunch of baby spinach
one yellow pepper and one orange pepper rough chopped
1 lb. pasta (I used whole grain fusilli)
1 c. vegetable broth
Olive oil

Put up a pot of salted water for the pasta and put a large skillet, or dutch oven over med. high heat.
When the dutch oven is nice and warm, put a few tablespoons of olive oil in.  When the oil starts to ribbon add the garlic and saute for about a minute, just till the aroma makes you swoon. Add the peppers and tomatoes and saute until they start to soften.
Add the pasta to the boiling water and cook according to package directions.
In the dutch oven, add the veg. broth and turn up the heat, allow the liquid to come to a boil.
Meanwhile drain the pasta and put it back into the pot, add the spinach and toss until it starts to wilt, pour the pepper, tomato, broth mixture into the pasta and toss.
Plate, add parmesan cheese, salt and pepper to taste and enjoy!

I broke some of the pasta trying to toss the spinach in – but I didn’t care and neither did anyone else. This was yummy and really good for you.

If you liked this, you might like:

• Rotelle with Tomato and Goat Cheese Sauce
• Roasted Tomato and Garlic Pasta with Basil
• Rocket Pasta
• Angel Hair with Spinach Sundried Tomato and Goat Cheese
• Quick Tomato Sauce