Cooking Vegetarian

I go through cycles. Some years I've eaten only vegetarian meals. Others I add in a bit of chicken/fish/meat especially in the winter when my thin body needs fuel. The year I cooked for Mom I cooked mostly meat/potato/veg meals for her. Now I want to return to 40% vegetarian.

Easier to do in the winter as I'm indoors a lot anyway. Vegetarian meals often entail a lot of chopping and cutting and layering and time. The above was a new recipe try for me and pretty good. I especially like the garlic. It is from Quick Vegetarian Pleasures by Jeanne Lemlin.

Penne with Spinach and Chick-Peas in Garlic Sauce

10 oz package fresh spinach or one 10 oz package frozen spinach, thawed
1 lb penne or mostaccioli
1/3 cup olive oil
6 garlic cloves, minced
1/4 tsp crushed red pepper flakes
2 medium tomatoes, cored, seeded and cut into 1/2" dice
2 cups freshly cooked chick-peas or one 15 oz can chick-peas, rinsed and drained
dash salt
1/4 cup grated Parmesan cheese

1) Rinse clean fresh spinach, discard stems. Place spinach in large skillet with just the water that clings to it. Cover and cook over medium heat until wilted. About 5 minutes. Drain, cool, squeeze dry with your hands. (If using frozen spinach squeeze dry with hands). Set aside

2)cook penne in large pot of boiling water. 12-15 minutes till al dente.

3)make sauce. In large frying pan heat olive oil, add garlic and red pepper flakes. Cook 2 minutes. Add tomatoes and chick-peas. Cook 2 minutes. Add spinach, salt and 1/4 cup of the boiling pasta water and stir well. Cook until heated through, about 3 minutes.

4)When pasta is done drain in colander. Return to pot or large serving bowl. Spoon on sauce and toss well. Sprinkle with Parmesan cheese. Yum.