I decided today that the best meal planning you can do is to find yourself a friend who is a chef and will do contactless directly. Seriously, dinner was THE BEST tonight, all because it magically showed up without any effort.
Tomorrow will be similarly satisfying because we're going with an old staple: Spinach and Artichoke pasta. I make this A LOT because it's fast, easy, and tastes like it's neither of those things. It just so happens that I know that half of Western PA has purchased pasta lately (it's all sold out ... EVERYWHERE), so here. Here's what you can do with that pasta you're hoarding.
BTW, this is one of those dishes that varies a bit each time I make it because I work with whatever I have on hand. No spinach? No problem. It's fine without it. Extra sun-dried tomatoes sitting around? Throw them in. They make things better. If I have a couple of red peppers that need used quickly before they spoil, I'll go for it. It's all good.
However, he base for this pasta is always the same. I start by sautéing a diced red pepper in a little bit of olive oil.
Then a diced white onion joins the party.
Some garlic, oregano, rosemary, salt, and pepper kick things up a notch.
And then some chopped spinach and quartered artichoke hearts top things off.
Everything is better when artichoke hearts are involved. It's a true fact.
Once the veggies are done, toss in some cooked pasta. I like cavatappi because it's pretty and spiraly and just generally fantastic.
THAT'S IT. Done. Easy, right?
Of course, I belong to the Church of Cheese, so I serve the pasta with a bit of cheese on top. I like Feta the best with this pasta, but shredded parmesan has never disappointed me.
I know. I KNOW. There's no sauce involved in this pasta. True story: it doesn't need it. The little bit of olive oil at the beginning is plenty to keep the pasta from being dry. The vegetables are the star of this show, so sauce would just get in the way.
Sometimes the simplest dishes really are the best.
Spinach and Artichoke Pasta
2-3 tablespoons extra virgin olive oil
1 medium red pepper, chopped
1 medium white onion, chopped
2 teaspoons minced garlic
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 can quartered artichoke hearts, drained (you want the ones packaged in brine, NOT oil)
2 cups spinach, chopped
Crumbled feta or shredded parmesan cheese
8-10 oz. cavatappi
Salt and pepper to taste
1. Prepare the cavatappi according to the instructions on the box.
2. Place the oil in a large skillet over medium heat. Add the red pepper. Sauté for about 3 minutes, or until the red pepper starts to soften.
3. Add the onion. Keep on sautéing until the onion turns clear.
4. Throw in the garlic, rosemary, oregano, salt, and pepper. Stir it all up.
5. Add the drained artichoke hearts and spinach. Keep heating the veggies over medium heat until the spinach wilts completely, about three minutes.
6. Once the veggies are done, add the drained pasta to your skillet. Stir until the pasta is evenly coated with the oil.
7. Serve with feta or shredded parmesan cheese.