Now that school is in full swing, the weekly menu revolves around meals that can be made in 30 minutes or less. Since I absolutely love pesto (I have been known to eat it straight from the jar!), this recipe fits the bill perfectly. One pot, one bowl, a green vegetable and some fresh grated parmesan cheese make for a delicious dinner and easy clean-up on those hectic nights.

1/2  teaspoon minced garlic

1/2  cup pesto

2  tablespoons olive oil

1  pound penne pasta (or whatever your family likes)

1  9-ounce (or more) bag washed fresh spinach

Fresh grated parmesan cheese

In a large serving bowl, whisk together the garlic, pesto, and olive oil. Cook the pasta according to the package directions, adding the spinach directly to the pasta water for the last minute or so of cooking. Drain and add to the serving bowl, mixing well. Season with salt and pepper and sprinkle with fresh grated parmesan cheese before serving.

Adapted from “The Six O’Clock Scramble”, Aviva Goldfarb, 2006