This is something that I make when I am to stressed out to spend time on cooking (Like the final week before Christmas vacation).  It’s fast, comforting, nourishing and can easily be adapted depending upon what I have on hand.  This recipe calls for dried greek oregano which is the kind that is in leaves as opposed to powder.  Of course fresh oregano would be great if you have it!

• Pasta (I like bow ties the best but no ones makes gluten free bow ties.  I use Bio Nature Gluten Free Penne)
• Olive oil
• 1 onion, peeled, halved and sliced (I like red onions but any onion will do.  It’s still good without onion)
• salt and freshly ground pepper
• 4-6 cloves of garlic, peeled and minced
• Wine (about a quarter cup.  This is optional)
• 1 container of pre-washed baby spinach and/or an other greens (I recently used spinach and some leftover cooked kale…very good.  I used to make this with arugola, watercress and spinach.  Swiss Chard or even just swiss chard stems works too)
• a generous pinch of dried greek oregano (basil would also be okay, but greek oregano is REALLY good)
• About 6 ounces of chevre or some other soft goat cheese (goat, sheep or cow feta is also fabulous)
• A handful of grated parmeson, pecorino, or aged goat gouda (optional)
• Other yummy things that might be kicking around….sundried tomatoes, olives, sauteed mushrooms, pine nuts, marinated artichoke hearts….

1. Start boiling water for the pasta.
2. Meanwhile, saute the onion in some olive oil with a tiny bit of salt.  Its nice to them saute for a long time so they get a bit caramelized.  If I am making this recipe with swiss chard stems I add them  once the onions have become translucent. Add the pasta to the boiling water while the onions cook.
3. When the onions are very soft and golden brown, add the garlic and saute for about a minute more.
4. Add the wine (If you are using it).  Turn up the heat and cook the wine down, scraping the bottom of the pan.
5. When the wine is reduced by half, add the spinach (or chard, or arugola or water cress).  Cover, reduce the heat and allow the greens to wilt while you drain the pasta and grate the cheese.
6. Once the greens are wilted add the oregano and chevre or feta.  Season with freshly ground black pepper.
7. Toss the pasta with the greens and sprinkle with grated parmeson, pecorino or goat gouda.