Clean the fresh spinach and discard the stems (COMPOST). Place the spinach in a large skillet with just the water that clings to it, 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 of the moisture with your hands). Set aside.
Bring a 6-quart pot of water to boil and add the spaghetti. Cook until al dente, 12 to 15 minutes.
Meanwhile, make the sauce. Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for 2 minutes. Add the tomatoes and chick peas and cook 2 minutes more. Add the spinach, salt and 1/4 cup of the boiling pasta water and stir well. Cook until heated through, about 3 minutes.
When the pasta is done, drain it thoroughly in a colander. Return it to the pot or put 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.
Finely chop the sun-dried tomatoes and set aside.
Heat the oil in a large skillet over medium heat. Add the tabouleh and sauté until toasty brown (2-3 minutes). Add the water.
Cover the skillet and cook until tabouleh is tender, about 10 minutes. If the tabouleh is tender but the water isn't absorbed fully, remove the cover and cook for another few minutes.
Add the sun-dried tomatoes and pesto to the tabouleh and season to taste with salt and pepper. Spread the chick-peas over the tabouleh. Cover and cook, stirring occasionally until chick-peas are heated through, about 10 minutes.
Time: 45 to 50 minutes, serves 4
Bring a large pot of salted water to boil for the pasta. Drain the artichokes and chop finely. Quarter the tomatoes, remove the seeds with a spoon, and finely chop. If you're using whole olives, pit and mince them.
Add the pasta to the boiling water and cook until tender but still firm to the bite, 2 to 3 minutes for fresh pasta, 10 for dried.
Meanwhile, bring the artichokes, tomatoes and olives to a simmer in a large skillet. When the pasta is done, drain it and put a portion in each person's bowl.
Crumble the feta or goat cheese or grate the Cheddar into the sauce. Season with salt and pepper. Ladle the sauce over the pasta and serve immediately.
Time: 35 minutes, makes 4 servings.
Slice the tomatoes in half horizontally. With a teaspoon, scoop out the pulp and seeds and discard (COMPOST). Drain the tomatoes upside down for 30 minutes.
Meanwhile, make the stuffing. Place the couscous in a large bowl and stir in the boiling water. Cover and let site 10 minutes. Preheat the oven to 375 degrees. Spread one tablespoon of the olive oil on the bottom of a large, shallow 2 1/2 quart baking dish such as a 10x10x2 inch or other baking dish.
In a small pan, heat the remaining 1/4 cup of the olive oil and sauté the garlic until barely golden. Don't let it brown. Fluff the couscous with a fork and stir in the olive oil and garlic mixture and all the remaining ingredients. Divide the stuffing evenly among the tomato shells, pressing it in firmly. Bake 30 minutes. Pour accumulated juices over the top when serving.
Serves 4