“Everything you see I owe to pasta.” – Sophia Loren
I can’t express how seamlessly easy it is to create this dish. The pesto, rich and vibrant in flavor, takes all the credit. There’s not much more to do, besides devour.
1 pound penne pasta
2 cups fresh broccoli florets
1/2 cup corn
1/2 cup peas
4 cups fresh spinach or arugula leaves
1 tsp red pepper flakes
1 tsp freshly ground black pepper
1 cup pesto (see previous post for recipe)
1/4 cup chicken broth (optional)
- Bring a large pot of water to a boil. Add a good tbsp of salt to the boiling water. Cook pasta al dente, 8-10 minutes. Reserve some pasta water in a bowl.
- Drain pasta and return it back to the same warm pot. Toss in broccoli, corn, peas, spinach, red pepper flakes and pesto sauce.
- On very low heat, coat pasta until spinach has wilted. Add reserved pasta water as needed to moisten. Serve with shaved Parmigiano-Reggiano.
Yield: 4 servings
When reheating this dish, use chicken broth instead of olive oil to loosen the sauce. It adds very rich flavor without many calories.