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Spinach-Cannellini-Sundried Tomato Pasta (GF/V)

Last night I made one of my best meals to date (this was conferred by the boyfriend). It was also one of the simplest. Here's what went in:
  • Gluten-free penne pasta (I like this one by DeBoles)
  • 1 can cannellini beans (sometimes called white kidney beans)
  • 1 head fresh spinach
  • 1 bag sundried tomatoes, julienned 
  • olive oil, salt, pepper, paprika, garlic
I first boiled the pasta, which is a little more tricky with gluten-free pasta. As you can see in the picture, it tends not to hold its shape as well as traditional semolina/wheat pasta. I might have let it boil a minute too long. 

Next, I heated a frying pan and poured in some olive oil, probably a couple table spoons, then a spoonful of minced garlic, then added the other spices to my liking. 

I added into the pan the rinsed and torn spinach (if the leaves are large), beans, and sundried tomatoes, all over medium heat. I let it cook until all the spinach leaves were slightly wilted--probably 6 or 7 mins.--then I added in the pasta and stirred it all together and took it off of the heat. And viola!


The sundried tomatoes add quite a bit of flavor on their own, so not a lot of seasoning is needed. But I found that the spice of the paprika helped bring everything together in the dish.

This probably makes four "normal" servings, but for two runners in marathon training, it made two servings :)

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