Asparagus and Spinach Pasta

I have to admit that I make a lot of pasta dishes. I use all kinds of pasta shapes and sizes, as well as those made from different flours. In the summer, it is a great way to use multiple vegetables and trick your kids into eating food that is actually good for them. And I am all for food subterfuge...

This dish is something I whipped up when I realized the spinach was about to bolt. Combining that with a handful of asparagus and a big can of chopped tomatoes makes it absolutely full of nutrition.

Here's the scoop:

1 lb ground hamburger 

1 12 oz can of diced tomatoes

3 cloves of garlic, minced

1 medium yellow onion, diced

1/2 cup grated Parm

Splash of half and half (optional)

1 tbs fennel seeds

1 tbsp oregano

1 tbsp basil

1 tsp rosemary

1 tsp thyme

2 bay leaves

pinch of red pepper flakes

generous amounts of flaky salt and freshly ground pepper

1 package of conchiglie pasta

Brown hamburger and onions in skillet. Drain some of the excess fat, leave enough to prevent burning, omit draining if meat is lean. Add spices and herbs, salt and pepper, saute for a few minutes. Add tomatoes and garlic. Let simmer to combine flavors and reduce liquid from tomatoes.

Start a pot of water to boil. Add conchiglie pasta and cook according to directions on package. Conchiglie is also known as shell pasta and is great for this recipe. Since this isn't a really sauce-y pasta dish, the cupped shape of the pasta will grab up the bits of veggies and meat really well.

In the last couple of minutes of cooking, add half and half and cheese. I used fat free half and half. The parm and half and half create a pink sauce...but you can omit it if you like.

Drain pasta and add to sauce. Toss to combine and let stand for a minute or two to allow the pasta to soak up the fantastic flavors. Serve.

Comments

[Gina]

This looks delish! And I've got spinach & tomatoes ready to go bad. Thanks for sharing.