Fresh Spinach Basil Pasta 

It’s the end of September and the humidity is slowly fading here in Georgia. There are many days of sweltering heat and humidity still to come, but in the early morning, you can walk outside and can actually “smell’ and feel a glimpse of fall in the air.  With the new crispness in the air, the pesky bugs are starting to chill out too.  Cooler air and less bugs means more meals outdoors. And there are not many recipes as good as this for outdoor entertaining.

One of my favorite dishes is Fresh Spinach Basil Pasta. It is a regular meal at our house. I typically serve it with grilled chicken, but it is good to serve and eat by itself too.   My childhood friend, Kris shared this recipe with me about 10 years ago and it is definitely a regular family favorite and  my “go to” make-and-take meal.  I have taken this dish to tailgating events, pot-luck dinners, teacher appreciation lunches, to the beach and on the boat.

Because the base of the pasta is olive oil, instead of mayonnaise, it travels well. Another brilliant thing about this dish is you can prepare a good portion of the recipe the day before.  In fact, it actually tastes better the longer the pasta marinates in the olive oil mixture.  All you have to do is make the pasta the day before.  While the pasta is still hot, stir in the olive oil, fresh garlic and basil. This allows the flavors to infuse into the pasta. Once the pasta is cool, stir, cover and place in the refrigerator for several hours or overnight.  Before you are ready to serve, you will simply add the rest of the ingredients, gently toss and serve.

Olive Oil and Fresh Garlic:  I love good quality olive oil, but I have used both “gourmet” and commercial olive oil (like the Publix or Walmart brand) but I have found that the oil doesn’t make as much of a difference as using fresh garlic (chopped or minced).  You can use a garlic press to save time, but always fresh garlic, NOT minced garlic found in a jar.  I promise, the taste of the garlic is different.

Fresh Basil:  You can buy fresh basil in most produce sections of the grocery store.  You can purchase a few stems of fresh basil in a small container (usually .5-.75 oz). Some stores even carry the whole planter of basil.  If they do, you may want to consider buying the whole plant.  You will be amazed at how often you will use it in recipes.  Whats great about buying the whole plant is that it reproduces.  Even if you use every leaf for your recipe, the plant will reproduce leaves for later use.  I keep a basil plant in my kitchen year-round. And keep in it planters on my back deck throughout the spring and summer.  

Pecans: The fresh cut basil and hand shredded parmesan adds great flavor, but the pecans absolutely steal the show!  Pecans are always my nut of choice. They add flavor to almost any dish- sweet or salty/savory.  Most people think of pecans as an ingredient in a sweet dessert. However, I find pecans can be equally delicious and decadent in a salty/savory dish.

Parmesan Cheese:  It is well worth the little effort to shred the cheese yourself.  The salty-tangy
taste of the cheese is infinitely more flavorful and has a full-bodied savory taste when you shred
a parmesan wedge yourself.  The reason for this is because pre-shredded cheese, admittedly a
quick option, is coated with a popular food additive called cellulose — made from wood pulp or
other plant fibers.  This added coating helps the cheese from sticking together and preserves
the life of the cheese.   It is considered safe to it, but it does lessen the boldness and flavor of
the cheese.

Fresh Spinach and Arugula:  The original recipe called for spinach only.  However, after I accidentally bought a packaged blend of spinach and arugula, I will never go back.  The arugula adds a “peppery” taste and compliments the other ingredients perfectly.  Also, because my family and I don’t always eat as healthy as we should, I try to “sneak in” or add a healthy ingredient as much as I can. And arugula is loaded with vitamins and minerals.

I hope you will make this recipe and add it to your list of family favorites.  It’s healthy, full of flavor and easy to make for a crowd.  ENJOY!

Photo Credit:  Heidi Kalpak, The Pink Peach

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Fresh Spinach Basil Pasta

Servings: 8

Author: Magnolias & Meltdowns

Ingredients

• 1 1 lb box penne pasta
• 3/4 C olive oil extra virgin
• 4 garlic cloves minced
• 4oz fresh basil sliced in thin strips
• 2 tsp kosher salt course
• 2 tsp ground pepper freshly ground
• 1 pint cherry or grape tomatoes halved
• 5 0z box fresh arugula and spinach
• 1 C pecans chopped
• 1 8 oz parmesan cheese wedge shredded

Instructions

1. Prepare the pasta according to directions on box. Adding 1 Tbs salt to the water.

2. While pasta is cooking, mince garlic and cut the basil

3. Drain pasta and add olive oil, garlic and basil.

4. Let pasta cool. 

5. Stir pasta and olive oil mixture, cover and store in refrigerator for several hours or overnight.

6. When you are ready to serve, add tomatoes, cheese, spinach and arugula and pecans to the pasta.

7. Gently toss and serve.