>It’s that time again – time to look for seasonal recipes. Right now I’ve got spinach coming up like a weed. It matures so quickly I almost can’t keep up with the harvest. I served this as a side dish. With a source of protein like broccoli, it could be a vegetarian main dish. Anything canned or commercially packaged can, of course, be replaced with ingredients from the garden or the home-canned pantry.
Spinach Pasta Toss
1 can (14 1/2 oz.) diced or stewed tomatoes, undrained
2 cups pasta, uncooked – penne pasta or rotini or similar
1 cup water
1 package (9 oz.) baby spinach leaves (7 cups)
1/2 cup shredded cheese (Italian blends are good, and so is feta)
Bring tomatoes, pasta, and water to a boil in a large saucepan; stir. Cover; simmer on medium-low heat for 10 minutes, or just until pasta is tender.
add 1/2 of spinach; simmer, covered, for 2 minutes or just until spinach is wilted. Stir. Repeat with remaining spinach.
Serve topped with shredded cheese.
I wonder what this would be like with a little jalapeno pepper? It would change the whole flavor. Jalapeno pepper and Mexican style cheese, perhaps. Yum.