Spinach Pasta (like pesto, but better)

Tonight was David's night so technically I'm hosting his food in this post, but it was just so unbelievably tasty and he stuck so amazingly well to the RECIPE (although this time he actually could have added Parmesan cheese and it wouldn't have messed it up) that I felt that I just had to shout it from the rooftops. This is even easy enough for you to do at the end of the day when you are exhausted and just want to have food in your belly to pass out.This recipe is a healthy spin on pesto pasta. Healthy and amazing.

The Best part about this recipe is that 1. you most likely have everything in your kitchen already, 2. it will fill you up, and 3. it will make you feel at least a little healthy because it has green things in it.

David's Ingredients:

-Pasta

-10 oz. Frozen/fresh chopped spinach (Bless David's heart, when he makes dinner now, I think he feels a significant amount of pressure to not ruin our biggest meal of the day or waste money so he sticks to the recipe. It is almost painful how close to the recipe he tries to stray. Painful and very adorable.)

-1/2 tsp. red pepper flakes

-3 ½ cloves minced garlic, or the rest of the garlic in the jar (we finally ran out today, OH MY!!)

David's Directions:

Step 1. Boil water. Add noodles and chopped spinach to water.

Step 2. When pasta is almost done, heat a large saute pan with oil, garlic, and red pepper flakes

Step 3. When pasta is done, drain lightly. Pour pasta and spinach bits into pan with oil and garlic. Let cook 5 minutes until garlic is just done.

Step 4. EAT!

At first, David said that he felt like something was missing but I thought it was DELICIOUS. Easiest recipe ever. We ate this with a few bites of steamed veggies on the side for the whole health factor. We also haven't been eating pasta hardly ever since I started feeling larger than I have felt in the past. But anywho, this was super tasty and it's almost easier than spaghetti with sauce and definitely easier than spaghetti and meat sauce.