6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
2-4 tablespoon minced Parsley
2-3 tablespoon minced fresh Chives
1 pkg of frozen leaf spinach
salt (spinach generally requires you to use a bit more salt. I used quite a bit.)
This seemed to simple, but I like it so much (as I am munching along):
Pile into plastic lunch container. Nuke for 5 minutes. Mix. Nuke again for a minute or two, if spinach is not cooked enough.