We love an easy meal and this one is very high on that list! One pot, 15 minutes, and the veggies of your choice! So easy, so delicious.
1. Add the uncooked pasta to a large pot (or pan with deep sides). Add the remaining ingredients – except for the spinach – and mix well. Bring the pot to a boil over high heat.
2. Once boiling, reduce the heat to medium low and cook the pasta for 10-14 minutes, until al-dente. Stir the mixture every 2 minutes to prevent anything from sticking to the bottom of the pan.
3. Turn the heat off and fold the spinach into the pasta. Once the spinach has wilted, divide the pasta into serving bowls and top as desired. This recipe is best enjoyed fresh, but leftovers will keep in the fridge for up to 5 days.
This Sundried Tomato Ditalini recipe creates a tender pasta base for creamy yogurt, earthy chickpeas, and a garden variety of herbs, all held together with DaVinci Ditalini.
Incredibly moist and delicate bread. Enjoy while knowing you're also having a portion of veggies in each bite. Freezer friendly and kid-friendly!