Explosive Pomegranate August 26 2013, 0 Comments
Summer is still in full force, but fall produce is slowly approaching us. Pomegranate is one of those fruits that is usually introduced towards the end of summer to pave the way for the rest of fall and winter's fruits. Here’s a light Pasta with Spinach and Pomegranate that is filled with both texture and taste. Just as the fall produce is coming our way in the markets, we’d like to introduce you to ecru's new pomegranate print for the upcoming fall and winter collection.
8 ounces (227 grams) Gluten Free Brown Rice Spaghetti, cooked and drained (or any pasta you like)
1 cup (120 g) diced Red Onion
1 Garlic Clove, diced
6 ounces (170 grams) Baby Spinach
4 ounces (115 grams) fresh Pomegranate Seeds (Arils)
Roasted Slivered Almonds
Crumbled Feta, Blue Cheese, or slivered Parmesan Cheese (your choice)
Cook pasta, toss with some olive oil and set aside. Add a splash of olive oil to a large saucepan. Heat the garlic and onion over medium heat until lightly browned and the onions translucent. Stir often. Season with garlic salt, smoked paprika and black pepper. Add baby spinach ~ one handful at a time. Let each handful wilt a bit before adding the next. Once all of the spinach is wilted toss with pasta, pomegranate seeds and some fresh thyme. Season to taste with more garlic salt, smoked paprika and black pepper if needed. Top with slivered almonds and or cheese.
(Recipe and Image of Pasta courtesy of Family Fresh Cooking)