Moosewood partner Susan Harville may be the most ardent lover of Italian food among us. She especially likes a quick, uncomplicated pasta with vegetables like this one. As Susan has been preaching for years, most great pasta dishes begin just this way, with garlic sautéed in olive oil. Here, the simple, easy formula is enhanced with lots of fresh baby spinach and bright bits of dried apricots, all held together with melted feta cheese. The topping can be prepped in the time it takes to boil water and cook the pasta.
Serves 4
Time: about 30 minutes
¾ cup sliced or chopped dried apricots
3 tablespoons minced garlic
11 ounces baby spinach (8 cups packed)
1 cup crumbled feta cheese
1 pound whole wheat farfalle or other short pasta
4 tablespoons extra-virgin olive oil
¼ cup pine nuts, toasted (optional)
¼ teaspoon cracked black pepper
Bring a large covered pot of salted water to a boil. Meanwhile, thinly slice or finely chop the apricots and set them aside in a small bowl. Mince the garlic and rinse the spinach in a colander. Crumble the feta cheese and set it aside.
When the water is boiling, ladle out enough water to cover the apricots in the bowl. Stir the pasta into the boiling water and cover the pot so it will quickly return to a boil.
Heat 2 tablespoons of the olive oil in a large heavy skillet. Sauté the minced garlic just until golden. Add the spinach with any water clinging to the leaves, in two batches if necessary to allow the first batch to wilt enough to fit the rest in the skillet. Fold the spinach over itself until it is all wilted but still bright green. Turn off the heat. In a separate small dry skillet, toast the pine nuts until lightly browned.
When the pasta is al dente, reserve ½ cup of the pasta cooking water and drain the pasta. Place the pasta in a serving bowl and toss with the remaining 2 tablespoons olive oil. Stir in the feta and enough of the hot pasta cooking water to make it saucy. Stir in the spinach mixture and the drained soaked apricots. Sprinkle with the pepper. Toss everything together. Sprinkle with toasted pine nuts, if you like, and serve immediately.
• If you like a lot of greens, use up to a pound of baby spinach.
• Use arugula in place of spinach.
• Use shredded or grated Parmesan in place of feta.
• Use sliced toasted almonds in place of pine nuts.
While you wait for the pasta to cook, you could nibble on crudités or start with White Bean and Olive spread (see here) on baguette rounds. A crisp green salad is a good choice, or pair the pasta with a spring vegetable like Asparagus Cacio e Pepe–Style.