Turn Winter to Spring With Spaghetti Primavera

 

A couple of nights ago my angel wife made an amazing dish for dinner that brought a touch of spring to our grey winter day.  The bouquet of colors and flavors appealed to the eye as well as the palette.  As with most really delicious dishes the secret here is the simplicity and freshness of the ingredients.

Here, with Linda's blessing, is her recipe for Spaghetti Primavera:

• 16 oz. dry spaghetti noodles
• 1 diced red pepper
• 2 diced tomates
• 4 cloves of fresh garlic peeled and squeezed through a garlic press
• 1 small onion diced
• 1/4 cup of virgin olive oil
• Salt and pepper to taste
• 1 big handful of fresh spinach leaves

While boiling the noodles in salted water fry up the all the other ingredients except the spinach.  Cook until the vegetables are tender but still colorful.  When the noodles are cooked ("al-dente") mix in the oil and fried vegetables.  Then stir in the spinach so that it wilts with the heat of the noodles.  Serve with grated Parmesan cheese (I used a vegan variety I made with my dried okara--left over from making soy milk)