Today was one of those super busy days. It started with a hectic day at office and then rushing for a cut and color right after work. By the time my stylist was wrapping a cape around my shoulders, my belly was growling.
While I was getting a trim it started to rain and then the sun (which has been hiding a lot this Spring) broke through. I haven’t had a lot of time to work in the yard and it shows. Luckily I was able to squeeze in my first mow of the season last eve before going for a walk along the river with a friend. I was hoping to do a little yard work tonight but I was also in need of a quick and delicious dish.
Clouds were forming again by the time I got home so, in my ‘work’ clothes and before I even walked through the door, I started weeding and cleaning out the gardens on the Patio. As you can imagine, by the time I got in the house I was starving. What to eat? I wanted something filling but not heavy, and if possible, healthy?
Growing up in an Italian family, Pasta was a staple. It is still my go-to meal today. And that is what I reached for.
While the Rototini was boiling I looked around my kitchen: vine ripened tomatoes, baby spinach, fresh basil, EVOO and a good Parmigiano cheese.
Snap! Dinner is on.
PASTA WITH SPINACH, TOMATOES & BASIL
1 lb. Rototini PastaBaby Spinach3 Tomatoes (vine ripe)Fresh BasilEVOOSea SaltFresh Ground Black PepperParmigiano cheese
Serves 4
About 16 minutes from prep to table
Cook the pasta in salted boiling water until desired doneness (aldente). While the pasta is cooking place the baby spinach in the bottom of a large bowl.
Slice the tomato into bite size pieces. I like to place the tomato on a cutting board and with a sharp knife, start from the top and slice down the tomato, slicing off the outside ‘meat’, going around the tomato until all you have left is a ball of juicy seed stuff (good for your compost). Place the tomatoes on paper towel to drain. Sprinkle with salt and pepper.
Drain the pasta and add it to the bowl of spinach, drizzle with EVOO, cover and set aside for 5 minutes. Do not stir the pasta; let the spinach wilt from the heat.
While the spinach is wilting, take a few basil leaves, roll them up inside each other and slice the rolled leaves thinly so you have long thin strips (Chiffonade technique).
Remove the lid, drizzle more EVOO, salt and pepper and stir the pasta. Spoon the pasta into 4 bowls, top each with tomatoes, drizzle with EVOO, salt, pepper, sprinkle Parmigiano cheese and top with a pinch of the Chiffonade basil.
Pour a glass of Red, relax on the Patio and enjoy …