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
chili pepper flakes
garlic, finely minced
Kalamata (or other) olives, pitted and roughly chopped
freshly grated nutmeg
parmesan or pecorino, freshly grated
In This Recipe
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.