Pasta With Perennial Spinach – a delicious recipe with pasta, chili pepper, clove garlic, olive oil, olives, handfuls spinach. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Cook pasta al dente.
2
In a skillet, saute chili pepper and garlic in olive oil for 1 minute. Add olives.
3
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.
4
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.
5
Divide between 2 warmed pasta bowls, top with grated cheese, and serve immediately.
6
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.
242
kcal
Calories
1
g
Fat
48
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1/2 pound short pasta, 1 pinch chili pepper flakes, 1 clove garlic, finely minced, olive oil, and more.
Yes, Pasta With Perennial Spinach falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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