Nick and I bought a giant container of spinach from Costco. I’m not exactly sure what we were thinking as it is A LOT of spinach. But the lure of Costco goodies is just too great sometimes! Do you love Costco as much as me? I think it’s truly awesome. It makes me happy. 🙂 Well, needless to say, we had a lot of spinach and were trying to get creative in different ways to use it. Thankfully we found a recipe in Chloe’s Kitchen that was just what we needed. This is a light, yet filling dish. It was great the first day sprinkled with a little vegan Parmesan. As for leftovers, it’s tasty both cold and reheated with a bit of your favorite pasta sauce. It’s an easy way to sneak in some greens!
Orecchiette Pasta with No-Cook Spinach Sauce
(recipe adapted from Chloe’s Kitchen)
16 ounces orecchiette pasta
5 ounces frozen green beans
10 ounches frozen lima beans, thawed
5 ounces baby spinach
3 cloves garlic
1/4 cup olive oil
1/4 cup water
1 T lemon juice
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Bring a large pot of salted water to a boil. Add orecchiette and cook according to package directions. With 5 minutes remaining, add green beans and lima beans to boiling pasta water and cook until they are fork tender and pasta is cooked. Drain and set aside. To make the sauce, combine spinach, garlic, oil, water, lemon juice, salt and pepper in a food processor and blend until smooth. Toss pasta with green beans, lima beans and sauce. Adjust seasonings to taste.
I was surprised by this one. I was a little skeptical, to be honest, but I ended up enjoying it. This makes A LOT, though, so share with friends or be prepared for leftovers! Enjoy!