This is totally subject to what you have in the fridge and pantry. Think of this as a guide and then see what you have that could be used. It always comes out delicious and can even be served hot or chilled to suite your mood and the season.
MAKES: 2 – 4 servings
INGREDIENTS:
- 4 ounces pasta (macaroni, penne or any shape you have)
- 5 ounces fresh spinach (frozen will work too)
- 3 ounces plain yogurt (optional)
- 2 garlic cloves, minced
- 1 small red onion, diced finely
- 2 tomatoes, chopped
- 12 green olives, halved if large (the kind with pimientos in them)
- 1/2 lemon, juice of
- 1 teaspoon dill, ( or Italian Herbs or any herbs that you want to use, more or less to taste)
- 1 tablespoons extra virgin olive oil or other flavorful oil
- salt and pepper
DIRECTIONS:
- Cook pasta according to package instructions until al dente (firm to the bite).
- In the last three to five minutes of cooking add spinach.
- For the sauce combine yogurt (if using), oil (you may need more if not using the yogurt, garlic, herbs of choice and lemon juice in a bowl.
- Season with salt and pepper to taste.
- In a big bowl combine sauce, drained pasta and spinach, tomatoes, olives and onion.
- Season again to taste.
- Let cool and serve or eat warm. Enjoy!
TIP:
- You may also add anything else you like in the way of veggies: sliced zucchini, matchstick carrots, green peas or beans for a suggestion.
- I added some leftover pork roast but you could also use diced chicken or flaked tuna.
