Sometimes the best things and life don’t have to be difficult, and this translates into food as well. This pasta, for instance, takes only minutes to throw together. The process can be somewhat haphazard, trying to manage the inbox while navigating the scattered toys of the day and boil water on the stove, but the end result is fantastic and satisfies the hunger that's been growing by the minute as it simmers on the stove.
At the end of a hectic day, this is the perfect way to bring in a much calmer evening. Grab the spinach and the first tomatoes from the garden, throw together an easy meal, and then bring it all outside to enjoy the sun before it sets, bringing the day to a close. Even when the rest of the day has been anything but simple, a home-cooked dinner together can be just the thing to slow us down and make us appreciate all the rest.
Sautéed Spinach and Tomato Fettuccini
16 ounces fettuccini
¼ cup olive oil
3 cups fresh spinach, loosely chopped
3 garlic cloves, minced
4 Roma tomatoes, diced
1 cup pasta water
3 tablespoons flat Italian parsley, minced
½ cup Parmigiano-Reggiano, grated
2 tablespoons butter
Kosher salt
Black ground pepper
Bring a large pot of salted boiling water to a boil. Cook pasta to al dente. Drain, reserving 1 cups pasta water for the sauce. Heat the olive oil over medium-high heat in a skilled (or in the pasta pot – dried – if you're into conserving dishes). Add spinach and garlic to the hot oil and sauté for 1 minute before adding in the diced tomatoes. Continue to cook until spinach has wilted, about 4 more minutes. Add in pasta water and parsley. Continue to cook for 2 more minutes. Add in drained fettuccini, Parmigiano-Reggiano and butter. Toss to coat pasta. Season with salt and pepper and serve.
Makes 6 servings.
Photos by Shaina Olmanson
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