Spinach and Shells
Trying something new with my site, in theory things should now be MUCH faster and hopefully posts/updates will stop disappearing. Today’s post is a healthier twist on my standard lazy night dinner, a recipe that started back in college as it is easily double and can be made on little to no sleep. Just requires some pasta, a leafy vegetable, and shredded cheese of some form! In college this normally meant thin spaghetti, frozen spinach with onions, and whatever fake stuff was on sale. Now that I have a bit more money, and still no time, I’ve been able to upgrade this recipe while reducing the sodium that goes along with fake cheese and fake (or canned) vegetables. It still comes together in under 30 minutes, so perfect for late nights after work or for a late lunch when the day is slipping away. As a bonus – it’s a green dish perfect for St. Patrick’s day!!!
1 tbsp olive oil
2 cloves garlic, diced
3 basil leaves, chopped
1 vidalia onion, chopped
1/2 lb shells
2 cups spinach, chopped
Parmesan cheese (optional)
Pepper (to taste)
- Heat the olive oil in a large saute pan over medium heat, then add the garlic and onion and cook for an additional 10 minutes before adding the basil.
- Meanwhile, cook the pasta per instructions then reserve 1/2 cup of the pasta water before draining. Return the pasta, water, and garlic/onion mixture to the pasta pot.
- Stir in the spinach then top with cheese and season to taste with pepper and Enjoy!
I’m also sending this over to /r/52weeksofcooking for their hangover challenge as I’m fairly certain the first time I made this in college that was the case. This recipe is also a great way to clean out the fridge or freezer, and no need to stick to just one vegetable!