Calling Chef Donna: Spinach Acini di Pepe vegan

[Guest guest]

Hiya Donna! I went to get ingredients for this recipe. I couldn't

find " acini de pepe " . I looked in the pasta aisle and the rice aisle

(just in case). I tried the very small specialty aisle and found a

pasta called, " pasta alimenticia " . It's the smallest pasta I saw and

came in a few different shapes. I don't know if this can be used as a

substitute though (the ingredient on the package is " semolina " . Maybe

I could just use the other ingredients to saute and pour over some

macaroni pasta that I could boil. It wouldn't be the same but might

still be good. Any suggestions? ...have you (or anyone) ever used

pasta alimenticia? Thanks for any info. Have a good weekend, Donna.

 

Shawn

 

, GeminiDragon

<thelilacflower> wrote:

> I've had this recipe for months but never got around to making it.

Made it for dinner and it was wonderful. Very easy, tasty and my

nephew and his pals asked for seconds. Wish I would have tried this

over the past holidays.

>

> Spinach Acini di Pepe

>

> 2 tsp olive oil

> 1 clove crushed garlic

> 1 shredded carrot

> 1/2 small onion chopped

> 2 cups vegetable broth

> 1 cup acini di pepe pasta (comes in a box and it's small round

balls a little bigger than couscous

> 5 oz. frozen chopped spinach cooked and drained or 1 1/2 cups

fresh spinach sliced

> salt and pepper to taste

> * optional chopped chili pepper

>

> Heat olive oil in sauce pan and saute garlice, onion and carrot

about 2 minutes. Stir in the broth, pasta and spinach. heat to a

boil and reduce the heat to simmer.

> Cover pan and let simmer for 15-20 minutes stirring occasionally

until broth is absorbed.

> Fluff with fork and enjoy.

>

>

> " A smile is a curve that sets all things straight. "