Pasta with Wilted Greens and Roasted Vegetables

This past Saturday, I had my first house guest, my friend Tracy. We’ve been trying to get together for dinner for a while; she only lives ½ an hour away. Finally, our schedules matched up and I offered to have her over for dinner so she could see the new apartment and we could save a bit of money. She suggested pasta. So pasta it was. I made a spinach salad and some spaghetti with balsamic roasted vegetables. Tracy eats only select veggies, I got her to eat her salad but she opted for pasta sauce instead of veggies over her pasta… at least I got some veggies in her.  I though the veggies were delicious… perhaps I’m biased by my love for vegetables and balsamic vinegar. Afterwards, we headed over to her house for a pre-Father’s Day bonfire which was a lot of fun.

Pasta with Wilted Greens and Roasted Vegetables

Serves 2

¼ box of whole wheat spaghetti

½ pint cherry/grape tomatoes cut in half

½ bell pepper, stem and seeds removed, sliced into thin strips

¼ medium onion, sliced into ¼ inch medallions, and rings separated

2-3 cups of spinach, or greens or your choice (arugula, chard, etc)

1 clove of garlic minced

3 tablespoons balsamic vinegar

2 tablespoons of olive oil

Black pepper

Parmigianino

Preheat the oven to 400 degrees. Chop up the veggies… halve the tomatoes, cut peppers into strips, slice onion and separate rings. Place on cookie sheet, add oil, vinegar and black pepper, toss to coat and pop in the oven for 20 mins or until the veggies are soft and start to brown.

In the mean time, boil the pasta water and cook the pasta according to the box directions. In a small frying pan place spinach and garlic and a small splash of water, place the pan over medium heat and put a lid on it to wilt the spinach. Cook for 3 mins until the spinach is wilted and the garlic is cooked through, stir it occasionally to make sure all of the spinach wilts down. Drain the pasta once it has cooked for long enough and run a bit of cold water over it to stop the cooking process. Plate the pasta, top with the spinach and the other veggies, then sprinkle with Parmigianino cheese, you can do this family style or on individual plates. If pasta is not saucy enough for you feel free to add more oil and vinegar on top or throw on some pasta sauce… Enjoy!

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