Wednesday, January 31, 2007
Eat your veggies! They're good for you! Come on, Popeye ate it, too. It's so versatile! With pasta. With vinegar. Raw (with ranch, for me, please, and a bit of purple cabbage. Yet I hear: "Icky. It's so ... green. It's so ... tasteless. I don't do green vegetables." To which I say, pshaw. I guarantee if you load your pasta up with spinach you'll feel better, maybe look better, and be glad you did. Plus, this dish is easy, tasty, spicy and filling. Is there anything better? And those complaints?
None after a taste.
Spinach and Pasta Shells
Adapted from AllRecipes
Makes 8 servings
1 pound pasta
1 10-ounce package frozen, chopped spinach
2 tablespoons olive oil
7 cloves garlic, minced
1 teaspoon dried red pepper flakes
Salt to taste
Parmesan cheese, grated
1. Cook pasta in salted, boiling water until al dente. Drain and set aside.
2. In a large pan over medium, heat oil. Add garlic and red pepper and saute until garlic turns golden, about five minutes. Add pasta and spinach to pan, and mix well. Season with salt. Serve hot, with a healthy sprinkling of grated Parmesan.