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Friday
Aug252017

Fresh Spinach Pasta with Veggies

I splurge on fresh spinach pasta at the farmers' market nearly every week. It makes a quick and luxurious lunch heaped with sauteed onions and bell peppers. Sometimes I give it a crown of roasted okra and shishito peppers as you see here.

fresh spinach pasta with bell peppers, onions, fresh tomato, and a roasted okra and shishito pepper crown

"Splurge" here is relative. Fresh spinach pasta costs just $2 a serving from Fork + Spoon Fresh Pasta, so the whole lunch costs less than seven dollars a serving. At a restaurant, you'd feel lucky to get a meal like this for twenty dollars more.

Active time: 10 minutes. Total time: 15 minutes. Serves 2.

Cost: $6.90 a serving using mostly organic ingredients, including okra and shishito peppers

1/4 teaspoon olive oil plus 2 teaspoons olive oil
1 red bell pepper, chopped
1/2 Vidalia-style or yellow onion, chopped
1 teaspoon salt
2 servings fresh spinach pasta (made without eggs or cheese)
1 clove garlic, minced
1 ripe fresh tomato, chopped
roasted okra and shishito peppers (optional)
more salt and pepper to taste

  1. Put 1/4 teaspoon olive oil in a large skillet and heat over medium low heat. Add chopped bell pepper and onion and stir to coat with oil. Cook until vegetables start to brown, about 8 minutes. If you plan to add roasted okra and shishito peppers, start that recipe now.
  2. Add minced garlic to 2 teaspoons olive oil in a small microwave-safe bowl or small pot. Microwave on high for 40 seconds or cook over medium heat until fragrant, then remove from heat.
  3. Fill a medium pot 2/3rds full of water and add 1 teaspoon salt. Cover the pot and bring water to a boil over high heat. Uncover the pot, add fresh pasta, and reduce heat to medium low so pasta barely boils. Set a timer for 3 minutes. After a few seconds, stir pasta so it floats freely, with no tight clumps. Take a breath and relax yourself. When the timer goes off, drain pasta, saving liquid if desired in your broth container.
  4. Pour garlic-infused oil over pasta and toss to coat. Put on plates or in a serving bowl and top with cooked peppers and onion. Add chopped tomato on the side. Frame pasta with a roasted okra and pepper crown if desired. Add salt and pepper to taste.
  5. Serve at once. Refrigerate any extra. Keeps for 5 days but better the first day.

top view of fresh spinach pasta with bell peppers, onions, fresh tomato, and a roasted okra and shishito pepper crown

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