This pasta was a result of a “what to make for dinner” moment. No inspiration, no burning desire for anything in particular. But considering the contents of the fridge and cupboard, and also what needed to be used, this is what we ended up with. It’s a COTF (clean out the fridge) recipe. I won’t pretend that this might come together again exactly as written. And this is quite loosely defined as a “recipe” as all quantities are kinda guesses. But the end result was delicious, and quick, and easy, so totally want to document this for ideas on other days when we’re not feeling very inspired.
Love pasta! But I still hesitate to make pasta dishes, since for about two years we were trying to do the keto thing, and basically banning all pasta from our kitchen. Yeah, crazy, I know. But beyond the carbs, pasta presents another issue: while it can look like such an inexpensive (can I say cheap) ingredient for the dinner table, most of it is not organic, and we don’t know where it really comes from or how it was harvested. I know it’s super tempting to load up on that $1.99 package of pasta. l mean, it tastes good, and lasts forever in the pantry, but I really don’t want my pasta dinner laced with glyphosphate (i.e. Roundup). So I try, at least, to source organic pasta, to feel a little better about dinners like this.
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An easy peasy veggie-ful dish, this pasta is endlessly versatile. Use whatever extra veggies are lurking in your refrigerator. With the plethora of veggies already in the pasta, a side salad isn’t necessary, but is always welcome here, so if I had some fresh lettuce on hand, I would serve that either before or alongside this pasta.
This recipe makes a lot. Way more than three of us can eat at one meal. But that’s a good thing, as far as I’m concerned, since it is delicious reheated for another quick, easy, and almost zero clean-up meal. I love having leftovers at the ready!
Ingredients
- 1 pound organic penne or other pasta
- 1 large head romanesco or cauliflower
- 1/4 cup good quality olive oil
- 1/2 large red onion, chopped
- 8 oz sliced mushrooms
- 1/2 red bell pepper, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon (or more) crushed red pepper flakes
- 1/2 pound fresh spinach, coarsely chopped
- 1/3 cup chopped oil-packed sundried tomatoes
- 1/3 cup sliced pitted kalamata olives
- freshly ground pepper (to taste)
- 1 cup freshly grated parmesan cheese (optional)
Instructions
- Preheat oven to 425 degrees. Remove any leaves and tough bottom stem from romanesco. Slice romanesco in half, and then into quarters. Slice or pull florets off the stem, then chop stem into bite-sized pieces. Place romanesco in large baking dish in a single layer. Drizze with about a tablespoon or two of olive oil. Sprinkle lightly with kosher salt. Roast for about 12 minutes, or until vegetable is slightly soft and beginning to brown. Set aside.l
- Meanwhile, put a large pot of water on to boil. When boiling, prepare the pasta as directed on the package. Drain and set aside.
- Add a couple tablespoons of oil to a large, deep saute pan over medium high heat. Add onion and saute until softened.
- Push onion to one edge of the pan and add the mushrooms, allowing them to brown on one side before turning over and continuing to cook.
- Add bell pepper and cook until slightly softened.
- Add garlic and red pepper flakes, stirring and cooking for just a couple minutes.
- Add chopped spinach and cook, stirring occasionally, until wilted.
- Add sundried tomatoes along with a bit of the oil they’re packed in. Add olives and stir well.
- Add pasta and toss until well combined. If desired, top with some of the grated parmesan, reserving some to add at the table as well.
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