Looking for simple recipe with lots of flavor and not much prep time? This pasta recipe is perfect! Of course you could make substitutions to make it your own, but I love the flavors in this dish!
Garlic and Red Pepper Mixture
Combine these in a dish, and mix:
2 tbs EVOO
1 clove garlic (minced)
a few pinches of salt
a few pinches of red pepper flakes
After mixing, set the olive oil mixture aside. Depending on your desire for spice, you may add or decrease the amount of red pepper flakes. I like mine with a fair amount of heat.
Then cook about 6 oz of rotini pasta.
Meanwhile, drain 1 can of navy beans and 1 can of diced tomatoes by using a colander.
Leave the beans and the tomatoes in the colander. Once the pasta has finished cooking, pour the pasta over the beans and tomatoes. Make sure to drain the mixture.
Transfer the beans, tomatoes, and pasta into a large bowl. Then add olives, spinach leaves, and pine nuts. If possible, you can add about 2 tbs chopped fresh basil.
Add 1/2 Cup Kalamata Olives (pitted)
Add 3/4 Cup Fresh Spinach
If you choose to add pine nuts, toast them in the oven beforehand. Coat the pine nuts, and broil them for just a few minutes. Make sure to keep an eye on them, because they burn easily. (I burnt my first batch for this meal). A little go a long way, so you only need to add about 1/4 – 1/3 of a cup of toasted pine nuts to the pasta.
Finally, add the garlic/red pepper mixture to coat all ingredients. Gently toss and serve. I also topped the dish with a small amount of feta cheese. Enjoy!
Ready-to-serve!
