spinach
Before the Summer is Gone
September 10, 2009 08:35 PM Filed in: Recipes
Thought I’d better get this uploaded before the summer is officially over:
Late Summer Garden Pasta
Harvest all the ripe tomatoes and bell peppers from the patio pots. Grab a handful or two of basil and oregano while you're out there.
Get some fresh spinach from the organic grocer. Wash well, stem and coarsely chop.
Start a generous pot of water for the pasta. I like quinoa spirals, but that’s because I avoid wheat. Use what you like.
Heat a little olive oil in a large pan over low to medium heat. Grab a good-sized yellow onion from the pantry, dice, and toss in with the olive oil. Give it a good stir, then let it cook slowly for a few minutes. You want to "sweat" it, not brown it. Let the onion cook, stirring occasionally, while you prep the peppers.
Seed and dice the peppers. Toss them in with the onions and stir. Let cook while you dice the tomatoes.
Cut cherry, grape or little yellow pear tomatoes (they are so cute!) in half. Larger tomatoes chop coarsely, maybe one-half to one inch pieces. Set aside.
Take a couple of cloves of garlic from the pantry, place on cutting board and whack with the side of a large knife. Peel away the papery skin and mince. Throw in the pot with the onions and peppers. Stir., and let cook for a minute or two.
Add the tomatoes to the pot. Mince the basil and oregano, toss in the pot, and stir. Add salt and pepper to taste.
Dump the spinach into the pot, cover, and reduce heat to low. Leave it alone while you cook the pasta.
By now, the water should be boiling. Put in the dried pasta, stir, and cook according to package directions. Drain the pasta and set aside.
By the time the pasta is done, the spinach will be wilted. Give the the vegetables in the pot a good stir, then dump in the pasta. Toss it all together.
Serve in deep bowls as is, or with a sprinkle of shredded Pecorino Romano.
Late Summer Garden Pasta
Harvest all the ripe tomatoes and bell peppers from the patio pots. Grab a handful or two of basil and oregano while you're out there.
Get some fresh spinach from the organic grocer. Wash well, stem and coarsely chop.
Start a generous pot of water for the pasta. I like quinoa spirals, but that’s because I avoid wheat. Use what you like.
Heat a little olive oil in a large pan over low to medium heat. Grab a good-sized yellow onion from the pantry, dice, and toss in with the olive oil. Give it a good stir, then let it cook slowly for a few minutes. You want to "sweat" it, not brown it. Let the onion cook, stirring occasionally, while you prep the peppers.
Seed and dice the peppers. Toss them in with the onions and stir. Let cook while you dice the tomatoes.
Cut cherry, grape or little yellow pear tomatoes (they are so cute!) in half. Larger tomatoes chop coarsely, maybe one-half to one inch pieces. Set aside.
Take a couple of cloves of garlic from the pantry, place on cutting board and whack with the side of a large knife. Peel away the papery skin and mince. Throw in the pot with the onions and peppers. Stir., and let cook for a minute or two.
Add the tomatoes to the pot. Mince the basil and oregano, toss in the pot, and stir. Add salt and pepper to taste.
Dump the spinach into the pot, cover, and reduce heat to low. Leave it alone while you cook the pasta.
By now, the water should be boiling. Put in the dried pasta, stir, and cook according to package directions. Drain the pasta and set aside.
By the time the pasta is done, the spinach will be wilted. Give the the vegetables in the pot a good stir, then dump in the pasta. Toss it all together.
Serve in deep bowls as is, or with a sprinkle of shredded Pecorino Romano.
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