Yes, another vegetable recipe. Maybe I should rename this blog "Desserts and Vegetables, and sometimes a little pasta." But, with my garden sprouting miniature vegetable plants and the opening of the Farmer's Market this month, who isn't excited about vegetables?
This recipe is excellent for several reasons. You can make it with baby spinach from your own garden, or with the full-grown spinach you can buy at the grocery store all winter long. It's a great compromise for those who love the taste of spinach, but not the texture. It's far cheaper than basil for making pesto. And last, it's a great way to fool your kids into eating their veggies: "No, Johnny, it's not a vegetable-- it's pasta!" (Not that I would know this from experience-- you'll have to ask Elizabeth if this worked for her)
Plus, if you want to continue on the Italian food theme, look how pretty the ingredients are: