Ingredients
3 cloves garlic
2 pints cherry tomatoes
2 bunches baby spinach
.5 oz fresh basil
8oz dry farfalle pasta
2 tbsp olive oil
1 tsp dried basil
1 tsp fresh cracked pepper
1 cup reserved pasta water
2 cups vegetable broth
salt
pepper
Supplies
knife
cutting board
large pot
large sauté pan
wooden spoon
1) Prepare the vegetables.
Mince the garlic, halve the tomatoes, and roughly chop the spinach and basil leaves.
2) Cook the noodles.
Cook noodles according to package, for bonus protein use a chickpea based noodle. Reserve 1 cup of the pasta water before straining and setting aside.
3) Cook the tomatoes
While the water starts boiling, heat the oil in a large sauté pan over a medium hot burner.Once the oil is hot, add garlic and sauté until fragrant.Add dried basil and cracked pepper, sauté for another minute or two.
Add the halved tomatoes and turn the heat to medium low. Let the tomatoes cook for 5-10 minutes, until they soften and start to fall apart.Add half a cup of broth and let tomatoes simmer.Once the broth is about half evaporated, add another half cup.
4) Add the spinach.
Now that the tomatoes are ready, add the spinach and half of the fresh basil to the sauté pan, along with the rest of the broth. Cook until the spinach begins to wilt and then add the pasta water.Add salt and pepper, to taste, and make sure the seasoning is right before incorporating the pasta.
5) Mix it all together.
As the spinach finishes wilting, add the cooked bowtie pasta and turn the heat to the lowest setting.Mix it together, add any more salt or pepper if necessary, and get ready to feast!
6) Serve and devour!
You did it, you made the pasta, now serve it up and enjoy the delicious fruits of your labor.
(Great to make in bulk for meal prepping, and pairs wonderfully with fish for even more bonus protein. Nom so good.)