DINNER Cook baby spinach for a quick, easy pasta dish

By RENEE ENNA
CHICAGO TRIBUNE
Got an extra bag of baby spinach you bought for a salad but never got around to eating? And now it's a day from its expiration date?
Toss it -- right into the pan. These nutritious baby greens cook up beautifully with a few tomatoes, onion and garlic for a super-quick, super-easy pasta dish. Serve it with some seasonal asparagus -- and for dessert, some old-fashioned Neapolitan ice cream.
Menu
Rigatoni and spinach, baby
Steamed asparagus with butter
Neapolitan ice cream
Pinot grigio or ice water with lemon
Tips
An Asian seasoning mix (in lieu of the fennel seed) and vermicelli easily transforms this dish.
A fast way to steam asparagus: Put the stalks in a microwave-safe bowl with water just to cover; partially cover and heat at 1-minute intervals until cooked.
RIGATONI AND SPINACH, BABY
1 pound rigatoni
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic, minced
4 tomatoes, chopped, or 1 can (14.5 ounces) diced tomatoes
2 baby eggplants or 1 medium, chopped
1/2 cup red or white wine
1 teaspoon each or to taste: salt, fennel seed
Pinch ground red pepper
Freshly ground black pepper
1 bag (6-8 ounces) baby spinach
Grated Parmesan cheese
1/4 cup chopped fresh basil
Heat salted water to a boil in stockpot; cook pasta according to package directions. Meanwhile, heat oil in large skillet on medium-low heat. Add onion and garlic; cook until softened and fragrant, about 3 minutes. Add tomatoes, eggplant, wine, salt, fennel seeds, wine, red pepper and black pepper to taste; cook until tomatoes and eggplants soften, about 12 minutes.
Drain pasta; return to stockpot. Add spinach and skillet ingredients to stockpot; toss until spinach has wilted, about 3 minutes. Garnish with shredded basil. Divide into bowls; pass cheese at the table.
Yield: 6 servings.
Nutrition information per serving: 368 calories, 14 percent of calories from fat, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 68 g carbohydrates, 13 g protein, 421 mg sodium, 4 g fiber.