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Prep time
10 minutes
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Cook time
20 minutes
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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
Ingredients
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1/2 pound
short pasta
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1 pinch
chili pepper flakes
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1 clove
garlic, finely minced
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olive oil
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12-15
Kalamata (or other) olives, pitted and roughly chopped
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4 handfuls
spinach
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freshly grated nutmeg
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salt
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pepper
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parmesan or pecorino, freshly grated
Directions
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Cook pasta al dente.
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In a skillet, saute chili pepper and garlic in olive oil for 1 minute. Add olives.
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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.
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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.
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Divide between 2 warmed pasta bowls, top with grated cheese, and serve immediately.
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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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