Spinach 4 or 5 handfuls
feta cheese (approximately 1/2 cup crumbled)
1 1/2 cups uncooked short tube pasta
15-ounce can cannellini beans or other white beans
4 cups torn spinach
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic vinegar
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 garlic clove, minced
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 teaspoon freshly ground pepper
Place beans in a colander; place spinach on top of beans. Set aside.
Combine olive oil and next 4 ingredients in a small bowl.
When pasta is done, remove 1/4 cup pasta water from pan; set aside. Pour remaining pasta water and pasta over spinach and beans in colander. Stir 1/4 cup reserved pasta water into reserved olive oil mixture.
Drain pasta mixture well; place in a large bowl. Pour olive oil mixture over pasta mixture; toss well. Sprinkle with Parmesan cheese and pepper; toss well. Let stand 5 minutes; serve warm.
So what did I make?
I had some home-made chicken soup in the freezer and it thaws pretty quickly in the microwave and, served with a bun and farmers cheese, dinner dilemma solved.
Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in the boat and drink beer all day.