Spinach and pork pasta with spring green onions and morels

spinach and pork pasta with spring green onions

We’ve been having a cool spring with temps in the 60′s during the day and in the upper 30′s at night. This is perfect weather for spinach since it flourishes during cool temps. The flavor of spring spinach is sweet and its leaves are tender. I have only one problem with spinach; it takes up a lot of room in the refrigerator.

This is a simple weeknight dinner of pasta, ground pork, spinach, morels, and spring green onions. That’s it…but it really is divine and so quick and simple you can be eating dinner within 20 minutes. First thing you do when making this dish is put the water on to boil. Make sure you add at least 2 tablespoons of salt to the water, I usually add 3-4. While that is heating up brown the pork in a pan that is also large enough to hold the spinach before it wilts. Once the pork is browned, toss in the morels, let them soften and then add the clean spinach. Put the lid on and turn the heat to low. Let it simmer like that until the spinach wilts and then turn the heat off.

Once the pasta is cooked, place a heat-proof cup in the colander and fill the cup with the pasta water. Set the cup aside and drain the pasta. Return the pasta to the pot, add the spinach/pork/morel mixture. Then put the pork/spinach pan back on the burner, turn the flame to high and toss in the spring green onions. Let them cook until they wilt. Add about 1/2 cup of the pasta water to the pasta and give it a stir, check for seasoning, adjust and serve. I like to add the onions to the top of each bowl of pasta because they are so highly coveted at our table.

What do you make with spinach? What is abundant at your local market and what do you do with it?

This week at What Geeks Eat… I posted about some superb lamb chops and I finally posted my rhubarb pie recipe. Enjoy the long weekend.