Conchiglie With Potatoes, Meatballs and Spinach
Pasta with Potatoes, "Meatballs," and Spinach
- One 32-ounce box of wholegrain pasta (I used whole-wheat conchiglie or shell pasta, but you could try any other pasta shape). Cook the pasta in salted water per package directions.
- About 24 meatless meatballs (I used the ones from Trader Joe's. Feel free to replace with some roasted eggplant or mushrooms and add some boiled chickpeas and walnuts for protein)
- 5 cups baby spinach
- 6 cloves garlic , thinly sliced
- 3 large potatoes , cut into 1/2-inch cubes. Toss the potatoes with 1 tsp dried rosemary and salt and black pepper to taste and spray with some oil. Bake in a 400-degree oven about 20-25 minutes or until golden on top and cooked through.
- 2 tbsp extra virgin olive oil
- 2 tbsp chopped , fresh rosemary
Heat 1 tbsp of the oil and add the meatballs. Saute until they are browned and cooked through. Remove to a plate and set aside.
In the same saucepan, saute the garlic until it starts to turn golden. Don't let it burn. Add some ground black pepper, salt to taste, and finally the baby spinach and turn over a couple of times so the spinach begins to wilt.
Place the cooked pasta in a bowl. Add the potatoes, wilted spinach and garlic, browned meatballs, rosemary, salt to taste, and the remaining tablespoon of olive oil. Toss together and check the seasoning.