I've been trying to eat more healthy spinach lately. You can throw a whole bag in the pan and it will wilt down to hardly anything in a matter of minutes. The other day I cooked up some linguine and paired it with sauteed spinach and garlic in roasted red pepper bruschetta topping. It was delicious.
I made a slight variation of that dish for dinner last night: sauteed spinach with roasted red peppers, chopped onions, a bit of extra jarred spaghetti sauce, and some left over red wine. I like to throw the pasta in the skillet before serving it. That way it gets better coated with sauce and picks up and extra juices or flavors left in the pan.
Pair with parmesan cheese and a bit of lonely and delicious prosecco won from a work training the other night, and you have yourself a delicious dinner.