Well it’s Monday again, I still have basil, spinach and Tomatoes in the garden and some gluten free pasta in the kitchen. Can you guess what’s for dinner at my house? Correct, it is time for Basil Kissed Tomato Spinach Pasta. We never know just what to do at the end of the season with all the tomatoes we harvest and this year we were way to successful with the basil, so we will be sharing a few pasta recipes with you as we explore ways to enjoy the fruits of the harvest. If you didn’t have the chance to plant all these different items, a visit to your local farmers market over the next couple of weeks will yield all the fresh vegetables you wish.
This week we stopped at one of the farmers markets in our area to get some fresh lemon grass. We will dry some of it to enjoy as a tea over the cold months ahead. I also grabbed some fresh beets. That is a double win for us because we can pickle the beets to enjoy in a couple of weeks and we can use the beet greens in salads and smoothies over the next week. All the different types of squash are in the market now so that is another adventure for next week. Some of these we enjoy here because we don’t find them near our home in Mexico. There are other types of squash available there that we will write about once we return south.
We won’t be doing any canning this year because we are only about 60 days away from heading south to our winter home in Mexico. For those of you that are new to this blog, we have another website Http://RetirementLifeInMexico.com that we blog from a lot during the winter. Actually I want to think of a way to combine the two sites into one but I’m not sure just how to do that yet. We picked Mexico as a retirement home over 20 years ago but last year was the first chance that we had to enjoy it for a full 6 month stay. Now we are thinking of staying there year round and visiting the family here in the states during the rainy season in Mexico.
It is such an unhurried lifestyle and there is a large English speaking population in and around Puerto Vallarta so that even with my limited Spanish, I never have a problem making myself understood.
- 3 Tbsp Olive Oil
- 5 garlic cloves, minced
- 1 medium onion, diced
- Sea salt and freshly ground black pepper to taste
- 5 medium size fresh ripe tomatoes, stemed chopped
- ¼ cup chopped fresh basil
- 1 lb. fresh baby spinach
- 1 lb. box gluten free pasta, cooked as directed on box, and kept hot
- Freshly grated Parmesan cheese for garnish
- 2 ounces dry roasted pine nuts
- In a very large skillet over medium heat, pour the olive oil, add the onions, and saute just until the onion softens, then add the garlic and cook together 1 minute longer, stirring.
- Add salt and pepper to taste, then stir in the tomatoes and lower heat, simmering for 5 minutes.
- (Make sure you have the pasta started now so it's cooked and hot when the spinach mixture is done.)
- Add to the skillet the basil and fresh spinach and toss, cooking until the spinach wilts and the mixture is hot.
- When the spinach is wilted, add the hot drained pasta, and toss to combine.
- Sprinkle with pine nuts
- Grate Parmesan cheese on top of each serving for more flavor.
This is one of my favorite pasta dishes because you have a chance to use so many items from the garden. If you are still looking for a Meatless meal for meatless Monday, make a little Basil Kissed Tomato Spinach Pasta and introduce the family to a real taste treat.
In the meantime, if you are enjoy Mexican food check out Chef William’s Mexican Cookbook at http://chefwilliamlikes.me/Traditional Mexican Fiesta Recipes