pizza Blackbean Burger

Back again, to finish out the calender month/year of cooking on a budget- our blackbean burger. This meal has proven to be one of the most economical and healthy meat replacements we have discovered. Beans are one of the healthiest foods one can eat. They contain high amounts of fiber which is amazing at lowering cholesterol, and protein which is a very needed building block for our healthy bodies, but they are virtually fat free! I like to bake my burgers and then at the end of cooking, I throw them under the broiler to give them that crisp kindof bbq flavor.

1 can blackbeans(drained and rinsed thoroughly)
1/cup bread crumbs
1 egg
1 tsp dried parsley
1 tsp paprika
1 tsp redpepper flakes
1 tsp oregano(optional)
1 cup diced tomatos
4 slices mozarella or provolone cheese

In food processor or blender mix all ingredients except tomatos and cheese
when thoroughly mixed for into 4 patties(I usually like to stick them on a tray and put them in freezer for an hour, so they arent so mushy to work with)
bake in a preheated oven for 15 minutes at 350
top with cheese and tomato and cook another 5 minutes until cheese is meleted
serve with or without bread, if eating with bread or bun, stick to wholewheat and get all the grainy goodness

Rigatoni Al Forno

"oh the weather out side is frightful", "but the food coming from our kitchen is delightful" What a great way to escape from the brutal winter-a little Italian comfort food. Rigatoni Al Forno can actually be made with any pasta noodle, we happen to think tubes or smaller noodles work best, but use what you have or prefer. The dish is simple to make and is great spin on a basic pasta dish.

1 lb pasta
1 can tomato sauce 15 oz
1 can tomato paste
2 tablespoons olive oil
1/4 onion diced
2 garlic clove
1 1/2 cup mozarella cheese

for sauce:
heat sauce pan with oil
add onion and saute on medium
add garlic and saute 5 minutes(careful not to burn)
pour in sauce and paste
add in salt and pepper to taste
stir well, and simmer for an hour
boil noodles
drain and transfer to a oven safe baking dish
toss in sauce and coat evenly
add cheese in a layer on top of the pasta
bake at 300 for 30 minutes
for an even crispier effect, place under the broiler for a few minutes on high

Thai Peanut Noodle Bowl

Ah, recipe two from the desktop cleanup!  This picture looks so yummo, and easy!  AND healthy.  Under 500 calories for sure.  Man, I oughta clean the desk more often :-).

Thai Peanut Noodle Bowl.

8 oz whole wheat pasta (spaghetti type)
1/4 cup peanut butter
1/4 cup lime juice
4 cloves garlic
ginger to taste, peeled and grated
2 cups frozen shelled edamame
8 cups frozen stir-fry veggies (buy the ones from Aldi, throw the sauce away!)

4 tablespoons chopped peanuts
scallions or green onions, sliced.

COok pasta according to directions.  In a skillet, saute' peanut butter, lime juice, garlic, and ginger for one minute.  Add adamame and veggies and cook for 12 minutes until veggies are tender.  Pour over pasta.  Top with peanuts and scallions.

(So, here's a meatless version for Barbara - I'm thinking of adding shrimp to mine for protein! - sorry B, gotta do it!)

Stuffed Baked Apples - serve with porkchops!

This title takes on a WHOLE new meaning for me now that the most devistating of fires has taken place in Richland Center, WI where the Oakwood Fruit Farm retail store and cold storage building (and all 40,000 bushel - that's 1,600,000 pounds - of apples in their cold storage burnt to the ground on 10-10-10.  It is the apple orchard that I grew up shopping at - and actually where these apples were bought as my Mom and I and the kids went there on 10-8-10. 

You can see the devistating pictures on their facebook page or at http://www.channel3000.com/.  It's a horrible thing!  Hopefully insurance will assist this family owned fruit farm - and since their trees were not harmed, they will be back next season with a beautiful new facility.  Hopefully they will find ways to incorporate the "small town family feel" into their new facility.  As it always is with these types of family owned business, part of what makes it so amazing and memorable is the people and the history and the silly little things that they have on the wall - and the pictures of the hundred of thousands of kids that have toured their facility over the years!

ANYWAY, on to more positive things, this apple dish is SO AMAZING!  I can't wait to make it, it's something I make at least once per fall, and could probably make about 10 times each fall!  It's got apples, oats, nuts, raisins, cinnamon - all GOOD things for you!  And we love the way it makes the house smell too! 

4 apples - red, green, yellow - with skins ON!

1/4 cup brown sugar

1/4 cup oats

1/4 cup walnut or pecan pieces

1/4 cup raisins

1/4 tsp ground nutmeg

1/2 tsp ground cinnamon

4 tsp butter

1/2 cup apple juice

Cut into the stem side of the apple.  Remove as much of the stem area as you can WITHOUT CUTTING THRU THE APPLE!  You are creating a cavern, a bowl, a place to put your goodies.  You CANNOT cut through the apple or the goodness will fall out the bottom!  I use a knife to "loosen" the stem, then a grapefruit knife to dig the "ick" out.  (if you do cut through the apple you can cut the apple completely in half and do a similar dish, but with lay the apples on their skin sides down and pile the goodies on top of the apple in the core hole that you created).

Combine oats, sugar, nuts, raisins, and spices in a bowl.  Mix well, then put these things into the "caverns" that you made in the apples. Pack the stuff in pretty tight so that it all fits - it's ok if it sort of rests on top of the apple.

Place the apples, goodies side up, in a baking dish.  Pour the apple juice along side the apples.  Put a tsp of butter on top of the goodies.

Put in a hot oven - anywhere from 350 to 450 degrees if you are baking something else - just adjust the time accordingly.  Bake until the apples are really soft - about 40 minutes at 400 degrees. (Less time if you've halved the apples and have them laying down).   Remove from oven and allow to cool at least 30 minutes before serving.  Awesome with a scoop of ice cream, but the ice cream isn't necessary...

This makes a great kid breakfast too!

Taffy Apple Pancakes

I love making these for the kids (I also love the Finding Nemo plate this is served upon!) - and since apples are typically so plentiful and relatively inexpensive these are something I can make at any time of the year.  Taffy Apple Pancakes add apples and fun to breakfast while adding some fruit fiber and healthy fat/protein to the typical pancake. Depending on how much caramel versus how much syrup you use you may be saving on sugar and calories.  Regardless, you're uping the fun a great deal by calling these Taffy Apple Pancakes!

2 cups complete pancake mix
1 cup apple juice
1 regular sized apple, diced into small pieces

              or

2 cups regular pancake mix
1 egg
1 cup apple juice

1 tbsp oil

1 regular sized apple, diced into small pieces

caramel ice cream topping

chopped peanuts

mix (but don't overmix) pancake flour thru diced apple.  Let sit for about 3 minutes before pouring onto hot griddle over med-low heat.  flip once after all of the bubbles pop.

remove from pan, wait 30 seconds or more, top with 1 tablespoon or so of caramel then 1 tablespoon or so of peanuts.  Serve immediately!  Enjoy!

 

Roasted Corn and Pepper Soup

Here's another "researching" recipe ... we found this recipe just like you found it... while searching the web for something that sounded irrestiably good!  We hope we enjoy it!  But really, read the ingredients, what's not to LOVE?  And there are only about 150 calories in a 2 cup serving!  YUM!  Serve it with a side salad and a regular size serving of crusty bread and it's a full meal.  you could also, of course, pair it with meat of your choosing - fish or chicken, probably even burgers or even a steak.  It's a very versatile soup!

Roasted Corn and Pepper Soup


This is a great recipe when the garden is overflowing. (but if it's the dead of winter, we've got alternatives!)

INGREDIENTS

4 ears yellow corn, shucked OR a pound of frozen corn kernels

3 bell peppers, (red, orange or yellow) OR 1 jar roasted peppers packed in water

5 Roma tomatoes, peeled, de-seeded and chopped  OR 1 1/2 cups of diced tomatoes, drained

1 T olive oil
1 large white or yellow onion, finely diced
pinch red pepper
1/4 t cumin, ground
1/2 t dried thyme
1/4 t black pepper
16 oz chicken broth, low sodium
1 T chives, chopped (optional)

DIRECTIONS

Roast the corn and peppers over a grill set on medium heat or in a 400 degree oven until the kernels just start to brown and the skin of the peppers starts to char. Place the peppers in a paper bag or in a bowl covered with a kitchen towel. Allow the peppers to steam for 10 minutes. While the peppers are steaming, allow the corn to cool to the touch. Using a knife and slicing away from you, remove the kernels from the cob. (if using frozen corn, follow the same directions, but spread the kernels out into a single layer on a dark baking sheet and bake as outlined herein).  Remove the charred skin from the peppers and chop them.

Heat a large stock pot or saucepan over moderate heat. Add oil and once hot, add onions. Cook onions for 3-4 minutes. Add remaining vegetables and spices. Cook for 2-3 minutes. Slowly add stock and simmer for 20 minutes. Puree approximately half of the soup with an immersion blender or in food processor - mix the puree and the "chunky stuff" together and serve.  You can also puree all of the soup - it's your choice!

Make four two-cup servings.

Artichoke and Crab meat on Field Greens

Not much of a secret what's going to be in this salad is it?
we searched out this awesome sounding recipe with a yummy soundng dijon dressing from scratch - sounds great, and we're super excited to have this during Biggest Loser night!

Artichoke and Crab meat on Field Greens
1 jar artichoke quarters in water, drained $2.29
1 pound lump crab meat (or 2 cans crab meat, drained)
8 ounces field greens $1.99
roasted red peppers OPTIONAL and if available

dijon dressing:
1/4 cup white wine vinegar
4 tsp dijon mustard
pinch salt & pepper
1/2 cup canola oil (or other type of oil of choosing)

mix dressing - allow to flavor through for a while!

Set 4 plates with field greens with meat & artichokes, drizzle with dressing and enjoy the savory combination of flavors.

Portabella Mushroom Pizza (crustless) $4,22

No crust on your pizza you gluten intolerant person
No carbs in your pizza you low carb eater
Veggie lover
Food Adventurer

whatever the reason for trying this crustless, portabella mushroom based pizza, CONGRATULATIONS for breaking out of the norm!

Ingredients - SERVES ONE

1 lg. portabella mushroom cap $2.99

1/4 cup pasta sauce .20
1/4 cup part-skim mozzarella .25
1 cup cooked spinach(frozen or fresh) .60
1 clove garlic.08
1.tbsp dried basil .10
fat-free cooking spray

Directions
Preheat oven to 350 degrees.
Wipe the cap clean of any dirt. Trim mushroom stem flat with cap.
Place mushroom cap on foil and bake for 5-10 minutes before proceeding with toppings. Remove from oven.
Spray both sides of mushroom cap with cooking spray. Place on baking dish, gill side up (that's the fancy, official name for the black feathery side).
Cover generously with garlic and sauce, then top with spinach, cheese and basil. Place in oven and bake for 6-8 minutes, or until the cheese is melted. Broil for the last minute or two if you want your cheese browned on top.

Serve immediately.

I've listed this as an appetizer because it would be a fun party food cut into little wedges!

Here's a picture of another of those nights where my dish and Barbara's look EXACTLY the same.  we really do think alike on these projects so frequently!  YUMMY

Cowboy Caviar weekly reorg...$5.64

Wholly cow- see, I told you I was having some organization issues
TONIGHT is the Packers vs. Bears game... uhm, tortilla encrusted whitefish isn't gonna cut it.
WE NEED POWER FOOD.
We're making chili
And our side dish will be...

COWBOY CAVIAR! (ehh, wait, I don't like the football Cowboys either)
can't wait!

Cowboy PACKER Caviar ... it does have both green (avocado) and gold (corn!).


INGREDIENTS
1 (15oz) cans black beans, rinsed .69
1 (17 oz) can whole kernel corn, drained .80
2 large tomatoes, chopped .90
2 large avocado, diced $1.58
1/2 red onion, chopped .20

1/4 cup chopped fresh cilantro .20
3-4 Tbsp lime juice .60
2 Tbsp olive oil .60
1 tsp salt .05
1/2 tsp pepper.02

First mix the cilantro, lime, oil, salt & pepper in a small bowl - then toss the rest of the items in a medium size bowl - cover with the "dressing", refrigerate then serve with chips, over chicken, with large shrimp, or just with a fork. This is so a "can't go wrong" dish.

Penne with Spinach, Tomatoes & CHICKPEAS $3.60

I found this recipe on the internet and it so fits with what I'm doing. Simple, nutritious, and no artificial stuff or hard to acquire things. Just...

Ingredients

Spinach, frozen, 1 package (10 oz) yields - or 10 oz bag fresh $1.19

1 Tbsp Olive Oil .30
1 Tbsp Minced Garlic .10
1/4 tsp Crushed Red Pepper Flakes .02
1 medium, whole, Red Ripe Tomato .40
1 can Chick Peas .89
1/4 cup Parmesan Cheese, grated .20

8 ounces Penne Pasta .50

Directions

1. If Fresh Spinach is used, place the spinach in a large skillet with just the water that clings to it after thoroughly washing, cover, and cook over medium heat just until wilted, about 5 minutes. Drain, cool, then squeeze dry with your hands. (If you are using frozen spinach, just squeeze out all the moisture with your hands.) Set aside.

2. Bring a pot of water to a boil and add the penne. Cook until al dente, 12 minutes.

3. Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook 2 minutes. Add the tomatoes and chick peas and cook 2 minutes more. Add the spinach, salt, and 1/4 c of the boiling pasta water and stir well. Cook until heated through, about 3 minutes.

4. When the pasta is done, drain it thoroughly in a colander. Return it to the pot or put it in a large serving bowl. Spoon on the sauce and toss well. Sprinkle on the Parmesan cheese, toss again, and serve with additional cheese to pass at the table.

Makes 4 servings.

Another night where Barbara and I made the same dish and they both turned out BEAUTIFUL! I used cherry tomatoes from a friend's garden - they were so amazingly sweet and yummo! I could probably get to like those!

Veggie Pita Pizza

I made this dish for Memorial Day. and it was YUMMY...but, the crust that crust is made with crescent rolls - from pillsbury.  They are buttery, flakey, and nice - in the pan, not so nice on my hips and stomach.  This is a great alternative - with a ton of healthiness!

4 whole wheat pita flats

1/2 cup fat free greek yogurt
8 oz low fat cream cheese
1 tsp garlic salt
1 tsp onion powder
1 tsp Italian Seasoning (herbs only, no salt)

VEGGIES, VEGGIES, VEGGIES!
I like cucumber, red pepper, carrot, broccoli, cauliflower - about one cup of each, cut into really small pieces.

Mix the yogurt/cream cheese mix - spread evenly onto the four pitas
spread the veggies on the cheese mixture
refrigerate until ready to serve

cut into wedges and enjoy.

We had this AS supper - a whole pita each, and it was awesome.  Very filling and refreshing! 

Grilled Portabella Mushrooms with tomato basil topping

My partner in this blog is fantastic at making bruschetta - so why should I be.  For a number of years I've steered clear of tomatoes because the acid bothered my stomach.  My stomach is older and tougher now (and I'm not as stupid about what I eat), so I thought it time to give the old tomato a try - and what better way than with an awesome bruschetta.  I have the best teacher in all of her town, or so I'm told!




Tomato Basil topped Portabella Mushroom.

4 portabella large mushroom caps
1 to 2 tsp olive oil
4 slices provolone cheese

2 large tomatoes
2 cloves garlic
1 tbsp good olive oil
6-10 fresh basil leaves

cut the tomatoes into smaller than bite sized pieces (1/4 to 1/3 inches), slice or mince the garlic, cut the basil into this strips, and combine these ingredients with the oil.  set aside and prepare mushroom caps.

brush both sides of the mushroom cap with your hand or a dry towel to remove any suspect spots or dirt (mushrooms are basically sponges - don't wash them in water because, well, they'll suck it in, and lose their flavor), using a knife, remove the stem down to the dark fluttery things, score the top (smooth) side with a knife about 1/8th inch deep, and brush lightly with olive oil.
Preheat grill to medium hot
Place cap fluttery side down. cook for about 4 minutes
flip the caps and fill with bruschetta.
allow to cook another four minutes, cover with cheese, close grill, heat thoroughly for another minute or so until the cheese melts slightly, remove and serve!

Garden Black Bean Burger $2.92

Ok, top ten of our recipes is definitely our black bean burger, infact, Kim and I like it so much, this is the third time it has made an appearence. True to our word, though it is a "no repeat" year, therefore, we bring you Black Bean Burger, but a different variety then the previous two recipes. This burger cant get fresher then produce from my garden, and that is exactly where our produce came from, My lovely, massive garden. My dad was the huge gardner in our family, infact he died on Earth day, which was very apropos because he LOVED to garden. He never thought of it as work, and looked forward to spending a few hours in his garden everynight, even after a 12 hour work day. This year my brother planted 80 tomato plants in my garden, so tomatos are starting to be part of every meal for us. I also have a huge basil plant that is growing like a weed. I took a handful for our burgers, and a large tomato. I havent found a black bean burger I havent liked, so I am sure I am not going to start now. This one is going to be oh so good, I just know it.
Ingredients
1 16 ounce can black beans(drained) .69
1 egg .10
1/2 cup bread crumbs.20
1 clove garlic(quartered) .08
1 medium onion (quartered).30
1 large tomato diced .80
1/4 cup firmly packed fresh basil.75

in a bowl mix egg, bread crumbs, garlic, onion, basil
in food processor mix black beans until fully mashed approx 30 seconds
add bread crumb/egg combo, mix in food processor for 30 more seconds
add tomatos for 10 seconds
remove mix from food processor
form into 4 burgers
bake on cookie sheet for 20 minutes on 325, or cook over open flame in skillet, or grill
serve with bun, lettuce as a wrap or alone(this burger can stand alone)

Corn, Avocado & Tomato Salad $6.71

As you know, Barbara and I are just not that into organics...we don't spend the money required on organics - but, yes, we certainly are concerned about pesticides in our foods. There are two ways of looking at this situation - one is to avoid the dirty dozen (the 12 most pesticide laden foods) - spending your money on organic here whenever possible or make more meals with the clean 15 - the fifteen foods found to be lowest in pesticides in their conventionally-grown state. Tonight's meal brings you the top three off the clean 15 list ... Onions, Avocado, & Sweet Corn. A perfect dish then for us non-organic shoppers or advocates.

The Corn, Avocado, & Tomato Salad

2 Tbsp olive oil .60
1 tbsp fresh lime juice .20
1/4 cup fresh chopped cilantro.20
1/4 tsp salt .02
1/4 tsp pepper .02
2 1/2 cups fresh corn kernels, (freshly removed from the corn cobs that went uneaten a few meals ago :-).) $1.80
2 avocados cut into 1/2 inch pieces $1.58
1 pint cherry tomatoes, quartered $1.99
1/2 cup finely diced red onion .30

in a large bowl, whisk together oil, lim, cilantro, salt & pepper. Add the other ingredients and toss to mix.
Serve immediately or refrigerate until later.

1/4 recipe = 318 calories, 33 grams carbs, 21 grams fat, 7 grams protein

Barbara and I served it over chicken, and it made a wonderful, power packed meal. Those mono-unsaturated fat particles combined with the healthy protein of chicken and the "clean" foods from the veggies make this A-Maz-ing!

Futtuchine with Basil Pesto

sometimes I just have a taste for something super, super fresh, and in the summer, what is better then fresh herbs grown in the garden. I am NO green thumb, but it difficult not to do basil right. Either buy a small plant and plant it in an area that gets medium sun, or buy a potted plant and let it grow. Basil, just multiplies and multiplies. Whenever I make basil pesto, I wonder why I dont make it more often because I love the flavor and texture. The whole meal took as long as it took for the noodles to boil, and I just did pasta alone with the pesto, but next time I am thinking of incorporating shrimp in the dish, yum! BTW, the recipe made two cups pesto, and I only used



Boil noodles of choice according to direction(we went fettuchine this time)

here is the Basil Pesto formula



2 cup basil leaves firmly packed

1/2 cup grated parm cheese

1/2 cup EVOO

1/3 cup walnut, pine nut, almonds(optional)

2 medium size garlic cloves

salt and pepper to taste



in food processor or blender add Basil, parm cheese, nuts and garlic, puise for pulse 30 seconds

gradually add olive oil a tablespoon at a time, making sure to scrape sides in between pulsing

the mixture will come together and form a beautiful vibrant green color, with a wonderful taste to match



drain cooked noodles

toss in skillet with a cup of pesto, for two mnutes on low

This pasta dish doesnt require any additional cheese, I did add a bit of red pepper flake because i must eat everything HOT!!!

Bean Enchilladas

Found this recipe in an old cookbook of mine about low-fat eating. It was a revolutionary cookbook 20 year ago... I think this recipe sounds interesting, though WE'LL be tweaking it as we roll!

Bean Enchiladas
1 14 oz can black beans
1 14 oz can pinto beans
1 tsp cumin
1 tsp chili powder

1 cup cheese - montery jack or mexican blend would be great

8 flour tortillas

place beans in mixing bowl and mash coarsely with a potato masher (you could use a food processor, Barbara!), Add the spices
Wrap the tortillas in a damp paper towel and microwave on high for 45 seconds to make them easy to bend. Divide the bean mixture onto the tortillas and then the cheese. Roll closed, place seam side down into a sprayed 9 by 13 baking dish. Cover with foil and bake at 350 ddegrees for 20 minutes.

I'm planning to top these with salsa as they come out of the oven. You could also cover with an enchilada sauce prior to baking if desired. Probably not green enchilada sauce, however.

Swedish Pancakes

This recipe comes from one of my BFFs who makes these regularly for her family. Since getting the recipe from her about 6 years ago, I've become a frequent maker as well! They are time consuming, and you don't necessarily get to sit down for that real homey meal feel - BUT, if your family takes pride in making their own meal, and eating it better because of it - then this is a GREAT breakfast for dinner type of meal!

Swedish Pancakes
3 eggs (I usually use 1 egg and 3 egg whites)
1 3/4 cup milk
1 cup flour (sometimes I do 1/2 whole wheat, 1/2 white flour)
1 tsp salt
2 Tbsp sugar
1 tbsp oil

in a blender, mix eggs and milk. Add flour and salt, sugan arn oil, then blend until smooth. Pour about 2 tbsp in preheated pan 7 inch frying pan and cook over medium heat.

Basically, you're making crepes - I use two small 7 or so inch frying pans and cook multiple pancakes at a time

I fill, wait for the pancake to be totally set, then use a silicone scraper to gently loosen the pancake, then flip the pancake in the air (yet another reason my kids LOVE these! flying food!).
We fill our pancakes with the following:
Blueberries and/or Strawberries
Lingonberry Jam and/or Triple berry Jam
Coconut
Whip Cream
Vanilla Yogurt
I've made other fillings, and the kids have enjoyed, but this is our "basic, go to fillings" list. I have the kids fill theirs, then we cut them - much as they might like to pick them up and eat them "taco style", that isn't happening, so it's cut up breakfast for them!

You can see that I have both rolled them (crepe style) and folded them (Swedish Restaurant style). Suite yourself - it kinda depends on what you're serving with them - the Swedish Restaurant style is easier, and goes best with just syrup and a small pile of lingonberry jam (we get our Lingonberry Jam at IKEA).

Salmon Salad $ 4.99

Heres a twist on the classic "Tuna Salad", made with pink chunk salmon. I have made this salad many times because I love salmon and all the health benefits salmon provides, including 3X the amount of Omega 3's as tuna and tons of vitamin E. Best of all, my son loves it, he does think it is tuna and I never really correct him, because he allready thinks he doesnt like "fish", so I will have to ease him into the reality that he has been eating fish for years. The salad is quick and easy and can be eaten with or without bread.
Ingredients:
2 Cans Pink Salmon $3.00
1/4 cup mayonaise .20
2 tsp dried onion .10
1/2 cup diced tomato(drain tomatos from sauce)$1..69

$4.99

salt and pepper to taste

mix together in a bowl, chopping up salmon slightly

Vegetables Diablo

A most beautiful collection of red onion, red pepper, green zucchini, yellow squash, and mushroom, this grilled or broiled veggie combo is one of my absolute summer go-to's. Photo-ed here with sauted chicken.

back with the Diablo marinade in a flash - it's not hard nor spicy.

Spinach, Black Olive, Zucchini Pasta Algi Olio

OK Fans, I did it!  I made Barbara's famous dish... pasta algi olio with veggies. 

So simple, and if my kids liked the veggies I used, it might have been a hit with the fam.  E won't eat black olives, Jacob won't eat spinach or zucchini, and Jenna won't eat zucchini.  Ahhh... stumped from the get go - but I planned for that and made them plain pasta agli olio with a side of fresh carrots and peppers. 

So, here's the gameplan:

8 ounces pasta (2 oz per person)
1/4 cup olive oil
2 small zucchini
1 bag spinach
15-20 black olives, sliced

Boil water in a large pot for the pasta - salt it for speed!
in 1 tbsp olive oil, soften the two zucchini which are sliced into nickle-thick slices - don't over soften - maybe 5 minutes.  Then, add the black olives, then the spinach and stir, bringing the zucchini to the top (use heat on both sides of your spinach to wilt it faster).  Add another tbsp of olive oil to help speed up the melting/wilting process.
when the pasta is done, drain it well, then add it to the top of the veggies, and drizzle the rest of the olive oil over the pasta - stir/fold/mix the pasta and veggies and plate - top with parmesan, salt and pepper to taste.