175 g cooked pasta, preferably penne
80 g sun tomatoes, without oil
1 tablespoon olive oil, extra virgin
2 juice from 1/2 lemon(s), (juice from 1)
3 clove garlic, crushed
175 g spinach, preferably baby variety
2 tablespoon parmesan cheese, grated
1 pinch salt
1/2 teaspoon pepper
400 g dried chick peas, drained and rinsed
Cook the penne as directed on the packet and meanwhile combine tomatoes with 100ml
boiling water and let stand about 15 minutes or until softened. Drain the liquid into a large
bowl and chop the tomatoes.
Add the tomatoes to the large bowl with the oil, lemon juice, garlic, chickpeas, spinach and
cheese. Finally drain the cooked pasta and add.
Toss well. Season to taste and serve. Gnocchi with Roasted Squash, Onion and Sage
80 g sun tomatoes, without oil
1 tablespoon olive oil, extra virgin
2 juice from 1/2 lemon(s), (juice from 1)
3 clove garlic, crushed
175 g spinach, preferably baby variety
2 tablespoon parmesan cheese, grated
1 pinch salt
1/2 teaspoon pepper
400 g dried chick peas, drained and rinsed
Cook the penne as directed on the packet and meanwhile combine tomatoes with 100ml
boiling water and let stand about 15 minutes or until softened. Drain the liquid into a large
bowl and chop the tomatoes.
Add the tomatoes to the large bowl with the oil, lemon juice, garlic, chickpeas, spinach and
cheese. Finally drain the cooked pasta and add.
Toss well. Season to taste and serve. Gnocchi with Roasted Squash, Onion and Sage
Little Leakers
Spinach and Sun Dried Penne
