Rustic Spinach Pasta: May Colorado Proud Recipe of the Month

As the snow melts and gardens bloom, May in Colorado ushers in the lush, green glory of spinach season. These cool spring days are prime time for harvesting fresh, tender spinach loaded with flavor and nutrients. Colorado spinach is a seasonal gem that offers more than just a pop of color. It's rich in vitamins A, C, and K, packed with folate, iron, and fiber, and full of the antioxidants your body craves as you shake off winter and step into spring.

Spinach is a culinary chameleon, equally at home in a refreshing salad, a zesty green smoothie, or a quick sauté. Toss it into a fluffy omelet, whirl it into a springtime pesto, or layer it onto your favorite sandwich for a garden-fresh upgrade. However you use it, spinach brings a burst of color, a hint of earthiness, and a whole lot of goodness to the plate.

As local farmers' markets fill with fresh-picked spinach, it's the perfect time to support your community and enjoy the best of Colorado's seasonal produce. Use our Farm Fresh Directory -available in English and Spanish-to connect with local farmers and ranchers or visit Colorado Proud to discover producers near you. We also encourage you to check your local and online retailers.

Shared by local Cooking with Michele

Yield: 6 servings
Prep time: 10 minutes
Cook time: 15-20 minutes

Ingredients

• 16 ounces short pasta (farfalle, fusilli, or penne, etc.)
• 2 tbsp extra virgin olive oil
• 2 cloves of garlic, minced
• 2 pounds baby spinach leaves, cleaned
• 2 tbsp balsamic vinegar
• 8 tbsp golden raisins, divided in two
• 6 tbsp toasted pine nuts, divided in two
• 2 tbsp extra virgin olive oil
• Salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
2. In the same pot, heat 2 tablespoons of olive oil over medium-high heat. Add the garlic and cook for about 30 seconds, just until fragrant.
3. Add the spinach and sauté until it just begins to wilt, about 2-3 minutes. Remove from heat.
4. Transfer the spinach mixture to a food processor. Add the balsamic vinegar, half of the golden raisins, half of the pine nuts, and the remaining 2 tablespoons of olive oil. Pulse until a coarse sauce forms. Adjust consistency with a little more olive oil if needed. Season with salt and pepper to taste.
5. Return the cooked pasta to the pot and add the spinach sauce. Stir over low heat for 1-2 minutes until warmed through and the flavors meld.
6. Toss with the remaining raisins and pine nuts. Serve warm.

Pair It Perfectly

Elevate your meal with a glass of Sangre del Sol Red Blend from Colorado's own Alfred Eames Cellars -a rich, smooth wine that beautifully complements the earthy spinach and sweet notes of the dish.

Prefer something non-alcoholic? Sip on a bottle of Rocky Mountain Soda, handcrafted in Denver and bursting with bold, nostalgic flavor.

Visit ColoradoProud.com for more recipes.