TigerChef

On the menu for dinner last night: spinach lasagna with ratatouille on the side. Being that my son is severely allergic to dairy, I held off on the cheese. I had the spinach cooking in one pot, the ratatouille in the second, and bowtie pasta in the third. I put a little bit from each pot into his bowl, mixed it together and voila! I was so pleased with the result that I dropped the lasagna idea, combined all three pots, added some cheese and had my husband reaching for doubles.

Ingredients:

1/2 lb bowtie pasta
1 large onion
2 zucchinis
4 plum tomatoes
2 cups chopped spinach
1 16oz. can tomato sauce
Salt & Pepper to taste
1 cup shredded cheese

Directions:

Cook pasta in salt, according to package direction.

Slice onion, zucchini and tomato in half and then slice them into thin pieces. Sauté onion in oil for 7 minutes, before adding the zucchinis, tomatoes, and spinach. Allow to sauté until zucchinis are 1/3 cooked.  Add salt, pepper, and can of tomato sauce and cook on low flame until vegetables are very soft, approximately 20-25 minutes, mixing constantly.

Drain pasta and add to ratatouille mixture. Shut the flame, add the shredded cheese, mix well and enjoy.

Filed under: Recipes • General

Tags: pasta, ratatouille, recipe, spinach