Name: Conchiglie With Potatoes, Meatballs and Spinach
Ingredients: 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)