Usually I go out for a pasta dinner the night before a race, but the last time I did so I found myself thinking when it was served, "Hmm...$10.95 for something I could have made at home." I won't name the restaurant, since we do generally enjoy it when we go, but their vegetarian options are somewhat limited and that night's selection didn't quite justify paying for one plate what I would have paid for the groceries had I made it myself. It was Steve's $10.95, not mine, but still. It's the principle of the thing.
So, between wanting something similar tonight (without having to put hole-free clothes on, go out, wait to be seated and then wait to be served) and Steve having to work, we ended up staying in (Steve works from the house) and I whipped up a batch of - you guessed it -
Spicy Spinach and Artichoke Pasta:
Half a package of whole wheat linguine (I used Alma's)
2 tbsp olive oil
3-4 oz chopped baby spinach
1 15-oz can artichoke hearts, quartered, plus half the brine
14 oz Dei Fratelli crushed tomatoes (or whatever kind you've got)
4 cloves garlic, minced
2 tsp dried Italian herbs
sea salt to taste
fresh-ground black pepper to taste
crushed red pepper to taste
Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, heat olive oil in a saucepan over medium heat. Add spinach and stir often until more than a little wilted, about 5 minutes. Add remaining ingredients, cover and simmer for 15 minutes or until flavors have blended.
***
Easy peasy. It came out great and I'm still wearing a sweater with a hole in it, yay!
Until 2012...
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