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Ingredients (serves 5-6):
--One package of any type of gluten free noodle ~ the noodles in this picture are Fusilli brown rice noodles from Trader Joe's
--Potatoes chopped up, or if they're small enough, whole potatoes ~ the potatoes in the picture are Trader Joe's "Teeny Tiny Potatoes" and they're easy to use because you don't need to chop them up at all
--One bell pepper, chopped
--One tomato, chopped
--One can tomato sauce
--Two handfuls baby spinach
--One handful fresh basil, torn ~ optional but delicious
Instructions:
--Spray a cookie sheet with PAM or rub with olive oil and put the "Teeny Tiny Potatoes" on them in an oven set to 420 (no need to preheat)
--Start boiling a pot of water for the pasta noodles
--Once the water is ready, put the entire noodle package in the boiling water and follow the instructions on the package (the Fusilli Trader Joe's noodles are ~7 minutes with occasional stirring)
--Check on the potatoes from time to time and move them about with a spatula or long spoon
--Your noodles may be done before the potatoes ~ this is fine. Just strain the noodles in a colander and set aside. You're now ready to make the sauce.
--Using the same eye on the stove that you used for the pasta (because it's hot and therefore ready to go!), put a medium to large saucepan on the stove on medium/high and put the entire sauce bottle in it. Add the spinach, bell pepper, tomato, and basil. Mix together with a spoon and cover with a lid. Stir occasionally.
--Keep checking on your potatoes and keep stirring your sauce. They'll probably both be done right about the same time.
--Once everything is ready, put the noodles on the plate, then ladle the sauce onto the noodles, then the potatoes (the order doesn't really matter as long as the noodles go first)
Enjoy!
~Ellenor
