June 13, 2010 by Sara Kreidler
This was a nice way to use up the giant bag of spinach that came in the CSA box this week. I threw together a green salad to go on the side, using up the last bit of wonderful butter lettuce from the CSA and some other veggies that were hanging around the kitchen.
Adapted from Moosewood Restaurant Simple Suppers.
- 1 pound whole wheat penne, cooked al dente
- 12 oz of fresh spinach leaves, washed and stems trimmed
- 5 cloves of garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1 – 28 ounce can of diced tomatoes
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon crushed red pepper flakes
- Grated Parmesan cheese
- Heat a large cast iron skillet over medium-high heat, add the oil and cook the garlic for 1 minute. Add the spinach, sprinkle with salt, and saute until wilted. Add the tomatoes with their juices, oregano, rosemary, and red pepper flakes. Reduce heat to low, cover and simmer, stirring occasionally, for about 10 minutes.
- Serve pasta topped with the sauce and some grated Parmesan cheese. Note that the sauce won’t get thick — it’s more of a light, chunky sauce.