Spinach Garlic Pasta Sauce

Ingredients

• 2 tablespoons olive oil
• 2 Cloves of garlic, sliced
• 2 8oz/240g bags of fresh baby spinach
• salt & pepper
• 8 oz/240g spaghetti (any pasta, great on tortellini)
• ½ cup/40g grated Parmesan or Pecorino Romano Cheese (plus more for serving)

Instructions

1. Heat the olive oil In a large deep frying pan on medium high heat.
2. Add the garlic and cook to soften but not quite brown.
3. Add the spinach and saute with the garlic until wilted. Season with salt and pepper, remove from heat and set aside.
4. Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining. Drain, and set aside.
5. Add the spinach and garlic mixture to a food processor or blender with the cheese and half of the pasta water. Puree until it forms a sauce (adding more pasta water if needed).
6. Add the and sauce back onto the pan to combine and heat through, again adding more pasta water if needed.
7. Once heated through, taste and season with more salt and pepper if necessary.serve sprinkled with extra grated cheese.

Stir-Fried Bok Choy

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Directions

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

We paired this with fried rice (found on this blog) and shrimp (took out bok choy when it was done and sautéed shrimp up in same pan).  This could be paired with steak or chicken too.