Adding spinach or other green vegetables to pasta can help combat the sleepiness that often follows a pasta meal. Spinach contains iron, which creates healthy red blood cells, which, in turn, bring energizing oxygen to the internal organs by improving circulation. Since this pasta dish already has tomatoes in the form of tomato sauce, adding the spinach only enhances its nutrition value.
"Pasta is a staple in the diets of people around the world," according to a description by the National Pasta Association, 2007. "With so many varieties to choose from, the possibilities are endless." Pasta comes in many different shapes and forms. Its delicate taste makes any kind a delicious one-dish meal.
Pasta is actually made from the same dough that makes bread. It is then cut into different shapes, using a bread machine. Some people actually made their own pasta this way, just as some make their own bread with a bread machine.
Ingredients & Cooking Tips
- Spinach enhances the nutrition value of what would otherwise be a great deal of carbohydrates. Simmer it in water before adding it to the pasta if using fresh spinach leaves. Otherwise, let it thaw and add to boiling water.
- The tomato in the pasta sauce adds a wholesome garden vegetable taste. If fresh tomatoes are used, the natural vegetable flavor is enhanced, and so is the texture of what would otherwise be very creamy pasta.
- Flavor with fresh or dried herbs, such as basil, oregano, or thyme, instead of using salt.Use salt only to boil the water in which the pasta is prepared, according to the directions on the pasta packet.
- Use high-quality pasta, such as Barilla, or any store brand. Wholewheat pasta is even better. Macaroni and penne are best although any type can be used. Making pasta from scratch, although more difficult, would add to the wholesome quality of this dish.
- Top with small amounts of provolone or gorgonzola cheese in order to avoid replicating the cheesy pasta often served in restaurants. These varieties of cheese provide a change from the traditional parmesan cheese topping. However, go easy on the gorgonzola, since it is high in salt.
- Use a medium-sized saucepan for both the spinach and the pasta.
- Pasta should be drained thoroughly before adding the rest of the ingredients.
Pasta in Tomato Sauce with Spinach
- 1 cup pasta
- 6 cups water to boil the pasta in
- A pinch of salt
- 1 cup pasta sauce, any tomato base
- 4 tomatoes, chopped (optional)
- 1 packet of spinach leaves, or 1 small packet of frozen spinach, thawed
- 1/4 teaspoon basil, oregano, and thyme
- 1/2 cup grated provolone cheese or shredded gorgonzola cheese
- 1/2 cup water to prevent the sauce from burning
Directions:
- Add the pasta to 6 cups of boiling, lightly salted water in a medium saucepan.
- Boil for 8-10 minutes until pasta is tender, stirring constantly in order to prevent pasta from sticking to the pan.
- Drain pasta.
- Return pasta to saucepan.
- Add the tomato sauce, tomatoes if using, spinach, and herbs.
- Add the water in order to prevent the sauce from burning.
- Add the boiled spinach leaves (please refer to spinach recipe below).
- Stir mixture until blended.
Serve topped with grated or shredded cheese. It can be paired with a vinaigrette-based salad.
Spinach:
- Wash and drain the spinach leaves, and simmer them in water in a medium saucepan for 8-10 minutes.
- If using frozen spinach, let it thaw first, and then add to boiling water, using a medium saucepan.
This delicious pasta dish yields 4 servings.
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