Spinach is such a tease. You think you have a whole dinner’s worth, then you toss it in a pan and it dissolves into a paltry handful. I prefer ample amounts of spinach, because it tastes fresh and healthy and I feel like I’m getting my necessary vitamins. Plus, green makes food look nice.
Anyway, I have, to my mind BRILLIANTLY, solved the shrinking spinach conundrum. Yes, it’s still the same amount of spinach, but it’s all in the mind games. Intellectual gastronomy, if you will.
Also, I need to get a camera better than an iPhone. Though you can do cool things with the “Sharpen” tool.
Double-Spinach Pasta with Sausage
- 8 oz. pasta (1/2 pound) I used bow-tie but anything would work
- 8 oz. spinach (or whatever size bag you have)
- 2-3 pre-cooked sausages (I used some random Trader Joe’s brand but anything classier would only make this taste better. But it must have spice.)
- 1 Tb. olive oil
- grated parmesan cheese, about 1/2 cup or however much you like
Boil a medium-large pot of water.
While waiting for water to boil, heat the oil in a medium-to-large non-stick saute pan over medium heat. Slice the sausage widthwise on an angle, so the flat ends are ovals. When oil is hot, add the sausage and cook about 8 minutes, tossing a couple times so brown on all sides.
When sausage is browned, add half the spinach and cook until wilted. Turn heat to very low or turn off all together.
When water is boiling, add the pasta and cook until al dente. During the last minute of cooking, turn the heat back on under the spinach and sausage if it was off.
Drain the pasta and add it to the pan with the spinach and sausage. Toss around to coat.
Add the other half of the spinach and toss around so it is combined but isn’t wilting. You’ll have a mix of half dark-green spinach, half bright-green spinach.
Turn off the heat, top with parmesan and salt and pepper to taste.
Serves 2 with leftovers for 1 lunch.
Lisa
Jeremy
