I love pasta very much. However, I don’t often eat it anymore because of my low carb lifestyle. However, this past Sunday my craving for pasta was so strong, I knew I had to make it!
I decided to load my pasta up with veggies so that I would still have a nutritious and healthy meal. The combination of baby spinach, fresh tomatoes, ghee (clarified/dairy free butter), and sea salt tasted amazing! It’s a comfort meal I’ll likely be revisiting.
The great thing about brown rice pasta is that it essentially tastes the same as regular pasta (in my opinion) but is higher in fiber, as well as gluten free. Todd, my italian pasta loving fiance, didn’t even realize that it’s wasn’t “regular” pasta. That’s a win in my book! Enjoy! :)
- 8 oz Organic Brown Rice Penne Pasta (I used 1/2 a bag of the Trader Joe's brand)
- 1-2 cups baby spinach
- 2-3 ripe medium tomatoes
- 1 tablespoon ghee
- sea salt, to taste
- Cook the pasta as per the directions on the bag.
- While the pasta is cooking, chop up 2-3 tomatoes into bite sized pieces. Melt ghee in a large pan on medium heat. Add in the spinach. Let cook until spinach is almost completely wilted. Add tomatoes. Cook for about 1-2 minutes.
- After pasta is finished cooking, drain and return to the original pot. Pour veggie and ghee mixture on top of the pasta. Sprinkle with sea salt. Toss together until thoroughly mixed. Serve and enjoy!