Quick garlicky pasta with red pepper and spinach

Here it is- another version of the staple. We were down in Boulder this afternoon, visiting friends and playing Trivial Pursuit (one of our all-time favorite board games). I was tired when we got home and just wanted a quick and simple pasta dish with easy clean-up. For this recipe, feel free to use whatever veggies you have on hand. The olives and balsamic vinegar really do the trick- I didn't have to add any salt or parmesan to this dish to give it that kick I always crave.

Ingredients:

16 oz of your favorite pasta shape
olive oil
1 red bell pepper, diced
1 onion, chopped
5-6 cloves garlic, lazily minced
a few handfuls baby spinach
sprinkle of dried basil
balsamic vinegar
kalamata olives, chopped

1. Start the water for the pasta, adding salt. Add the pasta when the water is boiling and cook according to package directions.

2. Meanwhile, heat 1-2 Tbs olive oil in a medium-large pan and add the onions and red peppers. Reserve the garlic. Sauté until they are soft. Add the garlic at the very end, sautéing for only a minute or two before removing the pan from the heat. This keeps the yummy garlic flavor potent enough so I can keep the title as "garlicky pasta".

3. With about 2 minutes left on the pasta, add the spinach into the water. Drain together when the pasta is done, give it a quick rinse with water and place back in the pan.

4. Mix the onion/red pepper/garlic mixture into the spinach/pasta. Add a splash of olive oil, a sprinkle of dried basil and a few splashes of vinegar. Stir to combine. Serve with kalamata olives sprinkled on top.

This dish would also be great as a cold pasta salad.

Michael and I have a busy week coming up! Our yard is going in, our grill is arriving and... we may or may not be getting a PUPPY!!! Of course, I'll blog about it if it happens, so all my loyal readers (mom and dad) will know what's up. Also- my mom is coming to visit! I hope everyone has a good week.