Pasta with Perennial Spinach

May 15, 2019
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  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 2
Author Notes

Who doesn’t love a one bowl meal? Pick your favorite pasta, toss in some iron-rich spinach, a few salty olives, and grated pecorino, and you’re good to go. —Tia

What You'll Need
  • 1/2 pound short pasta
  • 1 pinch chili pepper flakes
  • 1 clove garlic, finely minced
  • olive oil
  • 12-15 Kalamata (or other) olives, pitted and roughly chopped
  • 4 handfuls spinach
  • freshly grated nutmeg
  • salt
  • pepper
  • parmesan or pecorino, freshly grated
  1. Cook pasta al dente.
  2. In a skillet, saute chili pepper and garlic in olive oil for 1 minute. Add olives.
  3. Add the spinach to the skillet, sprinkle with nutmeg, and cook over medium heat; stir, and let it soften just a little. Remove from heat.
  4. Drain pasta, keeping a small amount of the starchy cooking water (makes it silkier) and add to skillet. Toss to combine. Cook over low heat,and sprinkle with pepper.
  5. Divide between 2 warmed pasta bowls, top with grated cheese, and serve immediately.
  6. This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one.

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