10.2.11

spinach, tomato and parmesan pasta

Recently, I haven't been able to make myself cook anything elaborate. Surfing all the food blogs, seeing other's enthusiasm for complicated recipes, frankly just brings me down. While I enjoy looking at all the lovely meals I wonder, will I ever get motivated to make a savoury roll or a home-made version of a well known chocolate confectionary?
I don't know, I suppose some people really enjoy cooking whereas I enjoy eating. Sometimes I like to cook but most of the time I am not really willing to go "beyond the call of duty" so to say.
Maybe it's my tiny kitchen, a recent flu, lack of time, but yes, I feel awfully inadequate in that department, and yet, I want to share despite all this gastro-depression. I have trusted recipes that I make most of the time, like a rolling menu if you wish, and nobody goes hungry.

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This recipe is in many ways ideal - it can be easily dressed up with a bottle of wine and salad, dessert for after maybe, or even an entree if you so desire.
But on it's own, it is incredibly quick, easy, tasty and healthy main meal.
It is also vegetarian and that's another good thing - since New Year's, with all the food and inevitable meat (because of the guests and bulk-buying) and then when I was ill I just craved heavy food, I am now officially desperate to not eat meat (fish doesn't count, I love fish and could eat it every day for sure). It doesn't really suit me and I noticed that eating meat makes me feel like I'm eating the same thing all the time, whereas vegetarian+seafood fells like a fantastic variety.

So now that I have bored you to hypoglycaemia with this post, here's a recipe you can have hot on the table in under half an hour :D


(serves 4)

Ingredients:

1 packet (500g) fusili pasta
1 bag (500g) fresh spinach leaves
1 punnet (approx 300g) cherry tomatoes
salt, pepper, olive oil
about 100g fresh parmesan cheese (or asiago if you can get it)

Preparation:

Boil water in a large saucepan, add some salt and cook fusilli until al dente.
Heat up 4 tablespoons of oil in a large frying pan. Wash the spinach, drain and add to hot oil. Gently toss for a minute and then add whole cherry tomatoes. Add salt and pepper to taste and allow to simmer for a few minutes until the spinach is wilted and tomatoes heated through.
Drain the pasta and add it immediately to the spinach sauce. Grate 100g of parmesan cheese on top and mix well.

Serve immediately with a glass of wine.

Bon appétit!

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