For when zoodles just won't do the trick!
Don't get me wrong, I willingly eat zoodles often. It's not to save from carbs or calories, I genuinely enjoy the flavor and texture, as well as the versatility of this fibrous veggie.
After a busy weekend celebrating my dear friends, Tracey and Alex, wedding, I was craving something heavier and heartier. It also felt good knowing that I didn't have to put on a Maid of Honor dress (at least for another 7 months now!). After this weekend, my body was really thinking about the nice texture and flavor of Banza pastas. I love how dense their pastas are, and they really taste fantastic.
I have a collection of their chickpea pastas that I received through work (we are doing a partnership with my company, Maya Kaimal Fine Indian Foods), and they sent me a bunch of their offerings to test out. I grabbed a box of their cavatappi and got cooking.
This is so simple to prepare, I would hardly call it a recipe, but here goes!
Here's what's in this dish:
Boil water and prepare pasta as indicated on box. While pasta is cooking, slice up desired amount of fresh, raw mushrooms. Once pasta is cooked (roughly 6-7 minutes), strain or drain and keep some pasta water as reserve. Add pasta to a nice serving bowl, mix in spinach and mushrooms and 1 tablespoon olive oil and a little bit of the reserved pasta water. Stir together so the spinach wilts. Add in a serving of the pasta sauce — the heat of the pasta should warm it up, however you can heat it up prior to adding to pasta. Add in mozzarella and Romano cheese as desired. I tend to continue to add Romano as I eat... no noodle left behind!
We have to eat everyday, don't we?