Thursday, January 12, 2012

Pasta and Pea Bake

I made this dish up tonight. I was in the mood for something warm, tasty, and satisfying, so I just started opening drawers and cabinets and this is what I came up with!

Pasta and Pea Bake
totally made up

8 oz. whole wheat pasta shapes such as bow ties or penne
1 1/2 C frozen green peas
1 15 oz can diced tomatoes
2 cloves garlic
handful of fresh spinach, chopped
bit of fresh basil and/or Italian parsley
dash of dried oregano and/or basil
black pepper

1/2 C parmesan or Romano cheese

Boil some water for the pasta. Meanwhile, steam the peas just long enough for them to defrost and loose the excess water. Drain them. Cook the pasta until it is al dente - it will cook a little more in the oven.

Heat a bit of olive oil in a sauce pan over medium-high heat. Add the garlic and saute for about two minutes. Add the peas, tomatoes, spinach, and herbs. 

**As you can see from my random ingredient list, you can ad just about anything you want to this sauce. I kept it simple, but I would suggest diced onion, finely chopped carrots, chopped mushrooms, or diced bell pepper - or a combination of these. 

When the pasta is done, drain it an then return it to the pot and heat over med-low to evaporate the excess water. Pour the sauce and the pasta into a casserole dish and stir in the cheese. You can just mix all of the cheese in or reserve some to sprinkle on top. Feel free to try other types of cheese as well. 

Bake it at about 350 for 15 minutes or so until it looks warm and bubbly. Enjoy!

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