Black Bean Spaghetti with Cherry Tomatoes and Spinach

I made black bean pasta for the first time last night, and it totally blew my mind. I had the leftovers for lunch today. And I would eat it again for dinner tonight if I could, but I promised the bf taco salad.

To serve 2 people, you will need:

1/2 package (about 3.5 ounces) Black Bean Spaghetti (I used Authentic Cuisines ‘Organic Black Bean Spaghetti Shape’ found at Whole Foods)

2 tablespoons olive oil

2 large cloves garlic, minced (or 3 small ones)

1-2 teaspoons red pepper flake (depending on the heat that you enjoy)

1 cup cherry tomatoes, cut lengthwise

3 handfuls baby spinach

3/4 cup canned tomatoes, blended (can be substituted by adding extra cherry tomatoes)

salt and pepper to taste

Start by boiling about 6 cups of water in a large pot.

While you are waiting for the water to boil, place your olive oil in a big fry pan along with minced garlic and red pepper flake and turn on low heat.

When water is boiling, salt water (about 3 tablespoons), add pasta and stir. Cook pasta according to the package (in my case, cooking over a low heat for 6 minutes).

When pasta is cooked, strain and rinse under cold water to prevent it from sticking together.

When garlic begins to brown, add the chopped cherry tomatoes and the tomato puree to the pan, along with some salt and pepper, and continue to cook over low heat.

Once liquid begins to slightly boil, cook for another 5 minutes, until cherry tomatoes soften.

Once the tomatoes have softened and the liquid has cooked down a little, add the pasta and the spinach to the pan and cover. Continue to cook for about a minute and then mix everything together (which will cause the spinach to wilt).