We love our pasta. In fact, in The World's Smallest Kitchen, we like our pasta two ways.
A) Really Unhealthy
B) Super Cheesy
A) is always something we try to avoid in The World's Smallest Kitchen, and B) is something that I occasionally try to avoid, as I am in denial about being lactose intolerant.
I love cheese, but it doesn't love me back. This pretty much rules out a lot of pasta dishes. But, I was craving pasta, and looking for a way to use up some "aging" spinach in our fridge.
Mostly Healthy Pasta
Whole Wheat Pasta (we used spaghetti)
1 tbsp olive oil
1 clove garlic, pressed
2 tbsp lemon juice
First, you will need whole wheat pasta. If your pantry is like mine, you will go to the store to buy whole wheat pasta, and then come home to find two opened boxes in the cupboard. Whoops. Don't tell Matthew.
Cook the pasta, and ignore your dirty stovetop.
In the meantime, pour the olive oil, lemon juice, and garlic in a saucepan. Place on low heat. Drain the pasta, intending to reserve some of the water (like Giada always does), and then forget about it. Pour the pasta into the sauce pan and toss. Add the spinach and toss until it's wilted. Season.
I told you it was minimalist.
Top with just enough parmesan cheese to keep your stomach happy.