Weekday dinner: spinach bolani quesadilla

I bought some spinach bolani at the Farmer's Market on Sunday.  Once I remembered that I had leftover pecorino romano (from that Saturday pasta), and after seeing this quesadilla article/recipe in the NYTimes, I decided I should do something similar for dinner on Monday.  Given the quantity of broccoli and red onions that I sauteed, and the fact that I was only cooking for one, I ended up eating the vegetables on the side - with some hummus - and leaving the quesadilla plain and simple.  Pecorino romano is a little strong to my taste, so I probably should have put a little bit less between the bolani pieces, but the cheese did help round out the meal's overall flavor and nutrition.