I'm off to work the overnight this evening. In addition to lots (and lots) of caffeine, I need a hearty dinner to start off the night. Tonight it was a pile of whole-wheat spaghetti with some sauteed spinach on the side.
Spaghetti al Cacio e Pepe (Cheese and Pepper, a traditional Roman dish) for one
1/4 lb. whole wheat spaghetti
Salt for the pasta water
1 tbsp. extra virgin olive oil
1/2 c. freshly grated Pecorino Romano cheese
Lots of freshly ground pepper
Salt the water and bring it to the boil. Instead of putting the lid on the pot, place your pasta bowl on top to warm the bowl. Careful when removing it; it will be hot.
Cook the pasta to al dente. Put the olive oil in the pasta bowl. Drain the pasta and place it in the bowl. Put the cheese and pepper on top of the pasta. Toss with two forks. Add sea salt to taste. Enjoy!
Spinach with Pine Nuts, Garlic, and Lemon for one
1 tbsp. pine nuts
1 tbsp. olive oil
1 large clove garlic, minced
2 c. baby spinach
Juice of 1/4 lemon
Warm a 12-inch skillet over medium heat. Toast the pine nuts, shaking the pan frequently. When they begin to brown and turn fragrant, remove them from the pan. Add the olive oil to the pan and let it warm for a moment. Add the garlic and cook for about twenty seconds, until it begins to brown and turn fragrant (sound familiar?). Add the spinach to the pan, tossing it frequently with tongs, until it wilts. Add the lemon juice, and remove from the heat. Toss with the pine nuts.
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