Quick pasta recipe
We’ve been eating a ton of noodles lately since I’ve been way too tired/lazy/pregnant/cranky to cook. Most nights we just toss the cooked pasta with a jar of store bought sauce. Sam, who has for reasons unknown stopped eating tomato sauce, eats his noodles with olive oil or butter and Parmesan. One night, on a whim I decided to go the extra mile and throw together a quick sauce that had a little protein, some vegetable matter, and considerably more flavor than a jar of store bought sauce. I warn you that this recipe is not the healthiest (though it’s not as bad as it could be), but it was delicious. The main selling point was that Sam loved it.
Pasta with Pepperoni, Spinach and Parmesan
*1/2 a box of pasta (I like a sturdy noodle for this recipe- rotini, penne, or farfalle will do) Make it whole wheat or use Barilla plus for more fiber
*2 tablespoons of butter
*2 tablespoons olive oil
*10 slices of pepperoni (turkey pepperoni isn’t quite as bad for you)
*2 oz Parmesan (from a wedge, not the stuff in a can)
*2 cloves garlic, minced (or more to taste)
*1 bag of pre-washed spinach (use baby spinach if you don’t feel like removing the stems
Cook the pasta according to the directions on the box. While waiting for the water to boil mince the garlic and prep the spinach if needed.
While the pasta cooks, pulse the Parmesan cheese in a food processor for a few pulses until it’s finely ground. Add the pepperoni and pulse a few times more until the pepperoni and cheese are combined and no large chunks remain. Heat the oil and butter in a large skillet or saute pan. Add the cheese mixture and stir to combine. Add the spinach and cook just until wilted. Add the garlic and stir for about 30 seconds. Drain the cooked pasta, reserving half a cup of water. Add the pasta to the skillet and stir until coated. If needed, add a small amount of pasta water to help distribute the sauce. Serve with fresh ground black pepper.
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