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This is an emergency — test ... Police: No blood found in teen's car ... Region in for a wet and windy week ... This is an emergency — test ... Police: No blood found in teen's car ... Gail Ciampa: Spinach contains an alphabet of vitamins Comment By Gail Ciampa More Content Now DailyTidings.com By Gail Ciampa More Content Now Posted Feb. 2, 2015 @ 8:59 am Updated Feb 2, 2015 at 9:00 AM By Gail Ciampa More Content Now Posted Feb. 2, 2015 @ 8:59 am Updated Feb 2, 2015 at 9:00 AM » Social News Spinach was one of my favorite foods growing up. I didn’t care that was it full of vitamins A, B, C, E and K. That alphabet soup of vitamins means it helps keep the body’s nerve and blood cells healthy and prevents birth defects, offers protection against infection, builds strong bones and teeth, has antioxidants, prevents scurvy and helps in clotting and bone metabolism. And it has calcium. But it’s also delicious. So give this recipe a try — or at least make yourself a spinach salad. Pasta Verde 2 tablespoons olive oil 3/4 cup chopped onion 1 garlic clove, minced 3 cups coarsely chopped raw spinach 1 cup (9 ounces) ricotta cheese 1 teaspoon fresh lemon juice 1 tablespoon fresh basil (1 teaspoon dried) 1/2 cup chopped fresh parsley 1/4 teaspoon nutmeg, preferably freshly grated 1/4 cup black pepper 1/2 teaspoon salt 1 to 1 1/2 pounds pasta For the garnish: Parmesan cheese Toasted chopped almonds or chopped fresh tomato (optional) Sauté onions and garlic in oil. Rinse the washed, chopped spinach in a colander, then add it, still damp, to the onions. Cover the pan. When spinach is wilted and still bright green, puree the sautéed vegetables with the other sauce ingredients at medium speed in a blender or food processor. If you need to keep the sauce warm until pasta is ready or if you reheat it later, use a double boiler to prevent curdling. Toss the sauce with cooked, drained hot pasta in a warm bowl. Serve topped with Parmesan, and chopped tomatoes or almonds if desired. Makes 4 servings. From “New Recipes from Moosewood Restaurant.” Gail Ciampa is food editor of The Providence (Rhode Island) Journal. Email her at [email protected] or follow her on Twitter at @gailciampa. By Gail Ciampa More Content Now DailyTidings.com By Gail Ciampa More Content Now Posted Feb. 2, 2015 @ 8:59 am Updated Feb 2, 2015 at 9:00 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. calendar Connect with DailyTidings.com Facebook Twitter RSS Back to top Reader Services Reader Services home Subscriptions Subscriber controls Contact us Submissions Photos Events Letters to the editor Corrections Alerts Email alerts RSS feeds Text Alerts Advertise Media Kit Home Products and services Ad rates Advertising contacts Mail Tribune Daily Tidings The Nickel Shop Our Valley Blogs Stay Informed Email newsletter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Your privacy is important, read our privacy policy. © Copyright 2015 Local Media Group, Inc. All Rights Reserved. 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