05 Dec Wed 2018
A GREAT RECIPE FOR PEPPERS AND SPINACH©
A GREAT RECIPE FOR PEPPERS AND SPINACH©
By Arlene Wright-Correll
As the summer winds down and we find more and more fruits and vegetables coming into season we try to find different ways to use them while they are fresh, whether they are coming from your organic garden or from the local farmer’s markets or just from your local supermarket.
Our household has grown down from 7 to 1 so we eat less, grow less, can and preserve nothing anymore and occasionally freeze things simply because when you head into your mid and upper 80’s that is what happens.
However, we still love to eat, just less than we used to because we do not need to fuel our bodies as we used to.
Going through my recipes the other day I came across an old favorite of ours using fresh spinach and fresh peppers. At this time of year in our zone 6 it is too early for the 2nd planting of fresh spinach so we buy ours at the local supermarket. At this time of year we are inundated with fresh peppers and we love them in any color, shape or form.
So here is my Pepper and Spinach Rigatoni recipe.
In a medium saucepan I sauté 1 cup of chopped red onions, 1 large red pepper cut into 1 inch strips in ¼ cup of prepared garlic vinaigrette until nicely tender, but still crisp and this takes about 5 or 6 minutes. I season it with 2 teaspoons of course kosher salt. I happen to always use Morton’s.
Once this is done I set aside while keeping it warm. In the meantime I have a pot of water boiling (in which I have added a tablespoon of kosher salt) into which I toss in 1 pound of uncooked rigatoni pasta which I cook as per directions on the box until al dente. This usually takes 8 to 10 minutes.
During this time I have rinsed and coarsely chopped 10 ounces of fresh baby spinach.
Once the rigatoni is cooked, I drain it into a colander, and then put it into my serving bowl, next I toss in the pepper and onion mixture, the chopped baby spinach and another ¼ cup of garlic vinaigrette. Gently toss it all together, top with grated Parmesan cheese and serve immediately.
This is a great dish full of vitamins, taste, and warmth making it great to serve to family and friends.
Here is a great P.S. for when you want to make this in the winter or just a great survival food.
Just click here to Use our dried vegetable mix
and
Home Farm Herbery dried Organic Spinach Flakes
“Tread the Earth Lightly” and in the meantime… May your day be filled with…
Peace, Light and Love,
Arlene Wright-Correll