Pasta Tricolore

Name: Pasta Tricolore
Yield: serves 2
Ingredients: Olive oil spray; 2 cups pasta (penne, farfalle, etc.); One 14-ounce can tomatoes; 1 to 4 garlic cloves, minced; Sea salt and freshly ground black pepper; 1/2 teaspoon olive oil; 1/4 medium onion, chopped; 1 tablespoon chopped fresh basil; 1 tablespoon chopped fresh oregano; One 10-ounce package frozen spinach, or 2 large handfuls fresh; 1/2 to 3/4 pound ground beef or turkey

December 9, 2011

All of the ingredients in this festive meal can be found in your pantry or freezer, making it a convenient wintertime treat. However, try to break up a frozen block of ground meat before adding it to the pot. There’s no need to defrost a package of frozen spinach. Let it sit on the counter to soften while preparing other ingredients. Cut it into chunks using a sharp knife, then stir the chunks into the meat mixture. Fresh spinach can be chopped slightly and mixed with the meat, or kept whole and layered on top.

Recipe notes

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