Farm to Table: Baby Spinach

Despite my careful storage preparations, I was concerned about the baby spinach getting mushy quickly, so I planned to use the remainder of it tonight for a meatless main dish in honor of Lent. Using my favorite recipe resource, Cooking Light magazine, I found this recipe for Tortellini with Spinach and Cherry Tomatoes (though I substituted grape tomatoes since that’s what they had at the store.) An added benefit was that I was able to use the rest of the grape tomatoes on the salad I made earlier in the week, so I was very efficient in my shopping.

While not the most exciting recipe, it was a nice change from plain pasta with tomato sauce, and it was super easy to make (which was good after the mess I made during the aforementioned ice cream debacle). The crushed red pepper also gave it some nice heat (I used a rounded 1/2 tsp), so I didn’t feel like I needed to add any salt or Parmesan cheese. All-in-all, a good use of the remaining spinach leaves (and my new tripod, which allowed me to take this photo despite the bad indoor lighting).