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Can you have too many quick and easy pasta recipes?
The answer is no, you can not. And you know what else… this recipe has no meat. Just for you Kristin. I love simple recipes like this that take advantage of the produce that is in season.
You will need:
1 lb pasta
bag of baby spinach
grape tomatoes, halved
garlic, fresh or in a jar
freshly grated Parmesan cheese
If your bottle of extra virgin olive oil has an illustration of a young man picking olives, feel free to make all the inappropriate jokes you want about him being extra virginal.
I bought this jar of minced garlic solely because I liked the illustration on this one too. Aww, the little farm where my garlic was grown and then hand minced by kindly farmers, using methods that have been passed down for generations. That is what makes me feel better about being too lazy to mince my own.
Cook your pasta of choice. Drain and set aside.
Pour some olive oil into your big skillet. Then dump in your spinach.
Regarding the baby spinach, if you have never cooked fresh spinach before you need to know you will need much MUCH more of this than you think you will possibly want. The next time I make this recipe I am going to double the amount of spinach. But we are a spinach loving family.
A little side story, when we were eating dinner I mentioned us being like Popeye, and my children were all, “Who is Popeye?” And then I was sad that a cultural icon like Popeye the Sailorman has died a small quiet death. Where is the Spinach council? Although, the whole Popeye and Brutus fighting over Olive Oil was weird. And who was the father of her baby? Oh and there was the whole Popeye smoking like chimney. But see, these are things you have to consider when serving this to your children and promising it will make them strong JUST LIKE POPEYE!
Anyway, back to the recipe.
After a few minutes the spinach will have reduced to this:
After a few more minutes, this:
See? You will be all, “What happened to all my spinach? How will I ever get those freakishly large forearms with only this small amount of spinach.”
Toss in your pint of halved grape tomatoes and some garlic. I used about 1/2 tsp of the minced from the jar. I’d probably use 4 little cloves of the fresh garlic. You can use more or less depending on your personal taste and vampire repelling needs.
(Didn’t these used to be called cherry tomatoes? Why do all the stores and recipes call them grape tomatoes now? Is there some PC reason why they aren’t cherry tomatoes anymore? Are cherries offensive? Or are they different tomatoes? We could call them baby tomatoes, but that sounds so violent. Vegetarians don’t like that. Maybe we should be calling them those tiny little tomatoes.)
Heat thoroughly. The tomatoes will get soft and start to leak their tomato juice. After about five minutes it will be done.
Dump your pasta into the skillet . And mix well.
Note: I am STILL cooking on a camp stove.
Serve pasta. Grate cheese over each individual plate.
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