Just getting back into town after managing a conference for a client in New Orleans.  New Orleans cooking is interesting, and I enjoyed it, but between the high fat (lots of butter and cream) hotel food and the long hours, I’m very ready for some good veggie dishes that are easy to whip up at home.  This one is on my list for this weekend.  Hat tip to the Reduce Footprints blog, where I found this recipe.

Skillet white beans, spinach & tomatoes over Linguine

Ingredients:

2 tsp olive oil
1 Tablespoon minced garlic
2 cans diced tomatoes with basil, garlic and oregano (do not drain)
1 can any white beans (I use Great Northern or Navy usually)
1 package fresh spinach
6 cups cooked linguine
6 Tablespoons Vegan Parmesan “cheese” (the original recipe calls for Romano or Parmesan cheese, grated)

Method:

1. Heat oil in a large nonstick skillet.
2. In a separate pan start boiling water for linguine and get linguine cooked while you continue.
3. Add garlic, saute for a minute or so.
4. Add tomatoes and beans and bring to a boil.
5. Cover with spinach, top with lid, reduce heat to low and simmer about 10 minutes. Stir occasionally.
6. Spoon tomato/beans/ spinach mixture over linguine and sprinkle with cheese.

This makes 6 servings of 1 cup of pasta, 1 cup of sauce and 1 tablespoon of cheese.