This post is brought to you by DeLallo.
Would you look at that? I made Christmas-colored pasta, completely on accident. I’m on a perpetual roasted broccoli and red bell pepper kick (so good). Anyway, I tossed some freshly roasted vegetables with lots of delicious sautéed spinach, my favorite whole wheat pasta and some balsamic vinegar, and here we are. High-contrast Christmas pasta. I love it.
This spinach pasta recipe is highly adaptable. Feel free to change up the roasted vegetables—just use whatever you have around, cut to similar sizes and roasted until tender. Or, skip the roasted vegetables for a very simple but very flavorful and hearty spinach pasta.
The recipe is easily made vegan and/or gluten free, and the leftovers are great, whether served chilled, at room temperature or warmed again. I always get a few commenters on recipes that include Parmesan (“It’s not vegetarian!”) but Whole Foods actually makes a great animal rennet-free Parmesan. There’s plenty of flavor in here without the Parmesan, if you’d rather leave it out.
My one request is that you serve this pasta with a great green side salad. It can be super simple with just fresh greens, your favorite dressing and a couple of add-ins. DeLallo, the makers of my favorite 100% whole wheat pasta, offer a product called Salad Savors that combine a few complementary salad mix-ins in one easy-to-grab package. I’m a big fan because it makes tossing together a simple side salad so easy, and the more greens, the better! I had a hard time choosing which Salad Savors to use with this pasta, but ended up grabbing my favorite, the dried apple, cheddar and almond option.
Great news: My friends at DeLallo are giving away one 5.5-quart Le Creuset Dutch oven, in a color of your choosing from Crate and Barrel! I’m so excited to send off one of my favorite kitchen tools to one lucky Cookie and Kate reader. You can enter below—just leave a comment on the post and then be sure to submit your email address in the Rafflecopter field, so we can keep this fair and square! You’ll get a couple more options for more entries once you do. Yay!
Author: Cookie and Kate
Recipe type: Entree
Serves: 6 servings
Change it up: Skip the roasted veggies for a simple weeknight pasta that’s full of greens, or change up the vegetables used.
Make it vegan/dairy free: Use olive oil instead of butter and omit the Parmesan. This pasta is great without the Parmesan, but you could add a light sprinkle of nutritional yeast for some cheesy flavor, if you’d like. Another option for extra savory flavor would be to add about ? cup freshly toasted pine nuts or sliced almonds.
Make it gluten free: Choose a good gluten-free pasta (DeLallo makes one!).
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate!
This post was created in partnership with DeLallo Foods and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Source: Cookie and Kate