Thursday, May 20, 2010

Spaghetti with Spring Spinach and Tomato Sauce

I love the taste of home made spaghetti sauce. Once you make it for yourself, you never want to go back to a jar! But it's tough on a weeknight. You're home from work. Would love some fresh sauce for your spaghetti but there is none in your freezer and you don't have the 8 hours neccesary to throw together the perfect all day long simmered sauce.

This is the perfect dish for nights when you don't feel like putting a ton of effort into dinner but still want that delicious fresh homemade sauce taste. And for when you want to showcase some perfect nearly summer vegetables like tomatoes and spinach! Even better, the ingredients are totally inexpensive. The comsumate low maintenance meal!

Spaghetti with Spring Spinach and Tomato Sauce
2 servings, 5 pts each
1 lb roma tomatoes, roughly chopped (i like to cut them into 1/2 inch wheels and cut each wheel into 4ths)
2 cups spring spinach, chopped
1 medium onion, diced
1 clove garlic, minced
1 tsp olive oil
1 big pinch Herbs de Provence
2-3 tbsp chopped fresh parsley
1 tbsp balsamic vinegar
salt and pepper
2 servings cooked whole wheat spaghetti
4 small slices of french bread

Heat a large shallow pan over medium heat with the olive oil. Add onions and cook until soft, about 5-7 minutes. Add garlic and cook until fragrant - 1 minute or so.

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Add tomatoes and cook for about five minutes.

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Then add the spinach,

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and continue to cook over medium heat for about 10 minutes.

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Then reduce to low, sprinkle in herbs and salt and pepper to taste and simmer for 15 minutes.

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As it cooks down it smells wonderful and as the liquid escapes the vegetables it takes on a chuncky sauce texture that is divine over pasta!

Before serving splash on some balsamic and a sprinkling of parsley to brighten up the flavor

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Serve over the whole wheat spaghetti and with two small slices of french bread.

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