Pasta With Perennial Spinach

• 1/2 pound short pasta
• 1 pinch chili pepper flakes
• 1 clove garlic, finely minced
• olive oil
• 12-15 Kalamata (or other) olives, pitted and roughly chopped
• 4 handfuls spinach
• freshly grated nutmeg
• salt
• pepper
• parmesan or pecorino, freshly grated

1. Cook pasta al dente.
2. In a skillet, saute chili pepper and garlic in olive oil for 1 minute. Add olives.
3. Add the spinach to the skillet, sprinkle with nutmeg, and cook over medium heat; stir, and let it soften just a little. Remove from heat.
4. Drain pasta, keeping a small amount of the starchy cooking water (makes it silkier) and add to skillet. Toss to combine. Cook over low heat,and sprinkle with pepper.
5. Divide between 2 warmed pasta bowls, top with grated cheese, and serve immediately.
6. This recipe is excerpted from Growing Perennial Foods: A field guide to raising resilient herbs, fruits & vegetables, by Acadia Tucker. It includes tips on gardening in a way that mitigates climate change, 34 perennial profiles, and a recipe for each one.

pasta, chili pepper, clove garlic, olive oil, olives, handfuls spinach, nutmeg, salt, pepper, parmesan

Taken from food52.com/recipes/81239-pasta-with-perennial-spinach (may not work)