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
Prep time: 10 min
Cook time: 20 min
pound short pasta
pinch chili pepper flakes
garlic, finely minced
Kalamata (or other) olives, pitted and roughly chopped
freshly grated nutmeg
parmesan or pecorino, freshly grated
- Cook pasta al dente.
- In a skillet, saute chili pepper and garlic in olive oil for 1 minute. Add olives.
- 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.
- 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.
- Divide between 2 warmed pasta bowls, top with grated cheese, and serve immediately.
- 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.