Jul. 27th, 2014

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Inspired by I had half a package of frozen spinach and half a package of sweet italian sausage tortellini languishing in the fridge after Thursday's mediocre frittata and Friday's IDGAF pasta with olive oil & oh-shit-I-am-ignoring-the blue-bits-on-my-parmesan.

This is so simple it's really more of a method than a recipe. I doubled what I actually did and came out with 2 servings of ~15 tortellini each.

*

Serves 3-4.

1 lb chopped frozen spinach, fully thawed and squeezed mostly dry
1 lb frozen peas
1 tbsp (~3 cloves) minced garlic
1/4-1/2 c olive oil, divided
1 tbsp red wine vinegar
1 "family size" package of fresh/refrigerated filled pasta or gnocchi
Salt & pepper to taste
Optional - 2 Tbsp parmesan or crushed/ground nuts/breadcrumbs for sprinkling on top. (a chiffonade of sweet basil would not go amiss here, either).

1. Cook the spinach and garlic in a couple of tablespoons of oil until they begin to brown. Remove from heat.

2. Mix the peas into spinach. Add enough oil to moisten & the vinegar.

3. Cook the pasta through. Toss to coat with the "sauce", or serve over rice/polenta with a side of protein.


Dietary notes:

As written, vegan/vegetarian-friendliness depends entirely on the pasta filling and topping you choose.

As written, not gluten free. Sub GF pasta or rice/polenta.

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