| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | 4 | – 6 | |
INGREDIENTS
| 2 | c | Vegetable stock |
| 1 | 28 oz. Tomatoes | |
| 1 | Onion chopped | |
| 1 | Clove garlic, minced | |
| 1/4 | t | Dried sage |
| 1 | c | Rotini |
| 1 | 19 oz chick peas drained | |
| and rinsed | ||
| 2 | c | Chopped fresh spinach |
| 1/4 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 100
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 78.7mg
Potassium: 173.1mg
Carbohydrates: 20.8g
Fiber: 1.5g
Sugar: 2.4g
Protein: 3.5g