This is such an easy dish to prepare. Just because it is easy does not mean it is not flavorful. Combining basic ingredients and layering flavors as you develop the dish adds the depth to make it really tasty. Said more simply, add spices at each step and when the recipe is complete, it will have a lot of flavor. In this recipe, I use vegetables that I like. You can substitute other vegetables you prefer if you like. When I made this dish, I actually was also making my Pasta Etouffee. I prepared the vegetables and divided them to make 2 different pasta dishes. In so doing, I had the Cajun pasta I enjoyed and my wife had the Pasta Olive Olio she enjoys.
- 1 lb pasta
- 1/2 red onion, sliced
- 1/4 red & yellow pepper, sliced
- 1 bag fresh spinach
- 2 – 3 tbsp olive oil
- salt, pepper & oregano
In a pot with of boiling salted water, add the pasta and cook until just al dente. The pasta will get tossed again with the vegetables and cook a little more. Drain the pasta but reserve some of the cooking liquid. Meanwhile, in a sauté pan on medium heat, add the oil and get good and warm. Once, warm, add the onions and peppers. Also add the salt, pepper and oregano. Cook until they just begin to soften about 3 minutes or so.
I like this dish with the vegetables still having some crunch. Next, add in the spinach and cook for a couple of minutes until the spinach just begins to wilt. With the vegetables complete, pour the pasta into the vegetable mixture and mix it all up. Finish by topping with the olive oil.
Serve and enjoy!