| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | 4 | – 6 | |
INGREDIENTS
| 2 | c | Vegetable stock |
| 1 | cn | (28 oz.) Tomatoes |
| 1 | Onion chopped | |
| 1 | Clove garlic, minced | |
| 1/4 | ts | Dried sage |
| 1 | c | Rotini |
| 1 | cn | (19 oz) chick peas, drained and rinsed |
| 2 | c | Chopped fresh spinach |
| 1/4 | ts | Pepper |
| 1 | ds | Hot pepper sauce |
INSTRUCTIONS
Source: Chef Alcime Robitaille, to: The Province via Canadian Press In large saucepan, combine stock and tomatoes, breaking up with fork. Add onion, garlic and sage; bring to a boil. Add rotini and reduce heat to medium-low, cover and simmer for seven minutes. Add chick peas and spinach; cover and cook for three minutes or until pasta is tender but firm. Stir in pepper and hot pepper. Makes four to six servings. Posted to JEWISH-FOOD digest V97 #014, by alotzkar@direct.ca (Al) on Wed, 15 Jan 1997.
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