After two weeks of going Snow Crazy (has anyone in Boston coined that term yet?) I decided I couldn’t let the weather keep getting in the way. Historic almost-eight-feet-of-snow-in-three-weeks record or not, I’ve got stuff to do. So classic me, I overbooked myself and now have zero free time. So I’m back on that five ingredient grind, starting with this very green spaghetti.
2 servings whole wheat spaghetti
4 cups spinach
2 garlic cloves
1.5 cups peas (I used frozen)
2 tablespoons olive oil
Bring a pot of water to a boil, and cook pasta according to package directions.
Meanwhile, mince the garlic and add to a stove pan with 1 tablespoon olive oil. Cook for one minute over medium heat.
Add the spinach, stirring until it begins to wilt. This should only take a few minutes. Add peas and continue stirring for another minute, then remove from heat.
Drain pasta, then add to stove pan with the spinach and peas. Stir over low heat, until evenly combined, and serve.
Note: Pasta can be replaces with any gluten-free variety.
Okay so aglio e olio is garlic and oil, and this is kind of a travesty of that, but it works really well in a pinch and only uses one bowl, one pot, a slotted cooking spoon, and a fork.
It’s also super cheap, versatile if you want to add meat and veggies, and eating it is kind of like playing. Also I took pictures! And got really carried away on detail and options! Yay! So let’s get started!
Spaghetti, salt, garlic powder, oregano, parsley, parmesan, and olive oil.