I was looking for a quick side dish with items on hand and came up with this in a pinch. It came out very good and prepping was so easy. It was served with bundt pan roasted chicken this evening, but would be excellent with anything you choose. We hope you enjoy this one!

1 box corkscrew pasta (any pasta would work)
5 oz fresh baby spinach, slightly chopped
3 Tb whole garlic cloves, chopped slightly
1 lbs fresh green beans, lightly chopped
1 can Rotel tomatoes and green chilies
1/2 cup and 1 Tb olive oil
2 tsp ground black pepper
1 tsp sea salt
1 Tb dried oregano

Cook and drain pasta to package directions.

Prep spinach, garlic and green beans. Add to large bowl or container.

In a small bowl, add olive oil and spices. Mix well.

In bowl with vegetables, add undrained can of Rotel tomatoes and green chilies. Pour olive oil and spice mixture over all and stir well.

Heat 1 Tb olive oil in large skillet (Cast iron is our preference, but any would be fine).

Add vegetable mixture to skillet. Sauté on low to medium-low heat or until all are soft, about 10 minutes. Remove from burner.

Add drained pasta and stir well. Sprinkle with parmesan to taste. Serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet