Whew! This has been one of the busiest seasons of my life. I just recently finished the sit down portion of my comprehensive exams and have my at home portion due on Friday. I have truly enjoyed the Ph.D process, but sometimes it can really make life stressful/crazy/insane. On top of that, I’m teaching high school full time and coaching tennis (the girls are on a three game winning streak!). Needless to say, my dinner table has been a rotation of quick & easy meals (i.e. cereal and take out).
Lately, I have used Food Network as my background noise, while I study/write/brainstorm/lesson plan/grade papers. I enjoy it because it’s something I can watch, but not really watch. Does that make sense? The other day Giada was on, and one of her recipes caught my attention. Generally, I rule out all recipes on TV because I don’t have the time or supplies on hand to make them (and I will forget by my next grocery store trip). She swore this recipe was super easy, and it was! In fact, I made it that night during my study break. My husband loved it, and I’ve made it a twice in the last two weeks.
I made some changes and adapted it to be gluten free for my Celiac self. Check out the original recipe here.
Total Time: 15 minutes max
- 1 pack Trader Joe’s Fresh Rice Pasta (both mini packs)
- 1/4 cup olive oil
- 1/2 teaspoon garlic, minced
- 1 (6-ounce) bag fresh spinach
- 8 ounces (1/2 pint) cherry tomatoes, halved
- 1 container (5- ounce) freshly shaved Parmesan, Romano & Asiago Cheese
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender about three minutes. Fresh noodles cook much more quickly than boxed (time saver for sure!). Drain pasta and save 1/2 cup of the pasta water.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes.
Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes.
Add the cooked pasta and toss.
Add the cheeses, salt, pepper, and the pasta water and stir to combine.
Transfer the pasta and serve immediately (it does reheat in the microwave, but tastes better straight from the stove).
I added a fun gluten free dessert (no bake) as well!
This delicious meal made for a great study break! It was super quick,easy, affordable and relatively healthy (minus the cupcake).
From my table to yours,