Sometimes in a busy household a change of plans can make the day’s meal plan impractical. Or fresh foods can spoil a little faster than anticipated. In our case, some spinach that ended up not being used on Sunday, became the basis for dinner on Monday.
It was one of our usual go-to meals: some vegetables and beans (or cheese) tossed together with a whole-grain pasta. In this case, some spelt penne was the pasta star. While it cooked we sauteed an onion, and added half a dozen mushrooms. A splash of red wine, a packet of baby tomatoes, and the spinach in question came next, followed by a couple of cups of cooked beans. This simmered over low heat until the pasta was done. Then we tossed everything together and covered it, on low heat, for 4-5 minutes just to let the flavours come together. Finally, a sprinkling of feta for a salty-sharp accent. A casual, comforting end to a long day.