Hi there! It’s been a while over here at H&H, we’ve had a lot going on. For those who don’t know, we have a radio show over at 920 The Voice and that’s been taking up a lot of time. Anyway, here’s a quick and easy recipe that is great for leftover pasta and dry spinach. We made it in store yesterday and all of the staff loved it!
dry spinach, about 3-4 cups (whatever you have, really)
leftover pasta, preferably a spiral or penne (we used gemelli)
2 garlic cloves
olive oil (1/4 cup, maximum)
tomatoes (we used grape tomatoes and vine tomatoes)
red pepper -if you have it, we didn’t 😦
Salt + Pepper
The procedure here is pretty simply. Saute the dry spinach in 1 tablespoon of olive oil and minced garlic. Two minutes later, add the tomatoes. Stir for 1-2 minutes, then add the pasta to heat it up. Once the pasta is heated, serve on a warm plate.
Another variation of this is what I call a quick spinach and tomato pasta bake. Take the leftover pasta and place it into a baking pan such as a Pyrex dish. Saute spinach, garlic, and olive oil as you would in the first recipe. Add as much or as little spinach as you’d like. When it becomes wilted, transfer it into the dish with the pasta. Add sliced, raw tomatoes, and whatever white cheese you have in the fridge. We went with Gruyere, because that’s what we had, but ideally I would go with Parmesan. Add some spices if you’d like, such as oregano, basil, and a little bit of olive oil. Pop it in the oven for about 15-20 minutes (no more than 20 on convection) and you’ve got yourself a leftover meal!