75. Spinach (or other greens) and Pasta
2009/07/06 – 10:00 am
I initially made this dish with baby spinach and have found that more mature spinach, kale and swiss chard taste as good. The amounts are for 2 people, but are easily increased for additional servings.
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- spinach, chopped
- pine nuts (or walnuts)
- pasta (or couscous)
- salt and pepper to taste
- 1/4 cup cooked navy beans or other white bean (optional)
- parmesan cheese (optional)
While the pasta cooks, saute the garlic in olive oil until tender. Add the spinach and saute until wilted. Add the beans and heat through. Serve over the pasta and garnish with roasted pine nuts or walnuts and a sprinkling of parmesan cheese. If using kale or chard, the stems can be cut into bite size pieces and added to the pan a few minutes before the leaves as they need additional cooking time.
Enjoy!
For most foods, pre-heating the oven is unnecessary. Meats, frozen convenience foods, casseroles can go into the oven as it heats up, saving time and the energy to heat an empty oven. This won’t work for cakes, breads, cookies or other pastry items. These need to bake at a consistent temperature from the start for proper texture.
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Watering in the cool of the morning will lessen the amount of water lost to evaporation.
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