| 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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