Deborah Ager over at 32poems (go there, it’s an amazing site) suggested that many poets (and I might assert most poets) have issues with time management. To that end, she solicited recipes that would be wholesome and quick for busy poets. The recipe below is my go-to when I have very little time but want to serve something yummy and filling. It’s my own recipe and so simple that you can usually make it from whatever is in your kitchen (if you stock your kitchen like I stock mine).
Spinach Apricot Pasta for two
- 1 bag of pre-washed baby spinach
- 2-3 cloves of garlic sliced very thin
- A handful of dried apricots also sliced very thin
- A handful of toasted pine nuts
- Half of a box of whole wheat pasta (6 to 8 oz) – rotini is my favorite for this recipe
- Freshly grated parmesan cheese
- Olive oil
- Put a pot of water on the stove to boil for the pasta.
- Toast the pine nuts.
- Slice the garlic and apricots. I try to make the slices as thin as possible.
- Add the pasta to the water, cook until al dente (This should take 10 minutes max.).
While the pasta cooks:
- Heat a tablespoon or two of olive oil in a deep frying pan.
- Sautee the garlic until it releases its fragrance but is not browned.
- Rinse the spinach (Yes, I know, it’s pre-washed. Rinse it anyway.).
- Toss the spinach in with the garlic. Add the apricot as well.
- Cook the spinach until it is still bright green and firm – but not raw. It should be heated through. The apricots should also be heated but not mushy.
- Toss the drained pasta with the spinach/garlic/apricot mix. There should be enough olive oil to moisten the whole shebang – if not, add a little until everything is coated lightly and glistening.
- Serve with a light toss of pine nuts and a liberal hand of parmesan cheese.
Voilà! You have a quick, beautiful, healthy meal that is quite tasty and appealing to everyone.