Pasta

Garlic Spinach Pasta

Noodles, garlic, and a pile of spinach. If you want the tomato pasta from the week list, add a can of tomatoes after the garlic and simmer it a few minutes before the greens go in. Same pot of water, same pan.

Prep: 10 minutesCook: 15 minutesServes: 4

Ingredients

12 ounces dried pasta
3 tablespoons olive oil
4 garlic cloves, sliced thin
5 loosely packed cups fresh spinach
Salt and black pepper
Optional: a pinch of chili flakes, or a small handful of grated hard cheese
Optional, for the tomato version: 1 can (14 to 15 ounces) crushed or diced tomatoes

Instructions

Boil the pasta in well-salted water until just tender. Scoop out 1 cup of the cooking water, then drain.
Warm the oil in a wide pan over medium heat. Add the garlic. Stir about 1 minute, until it smells strong and the edges barely color.
For tomato pasta, add the tomatoes and a pinch of salt now. Simmer about 6 minutes. Skip this step for the green version.
Add the spinach in handfuls and stir until it wilts. Season with salt and pepper.
Add the pasta and about 1/4 cup of the saved water. Toss until the sauce coats the noodles. Add more water if it sits on top instead of clinging.
Taste. Stir in the chili or the cheese if you are using either.

Substitutions

Spinach: kale cut in ribbons, cooked a minute longer, or 1 cup frozen peas.
Olive oil: butter.
Fresh tomatoes: use the canned option above. They need the short simmer so they are not watery.

Storage

Refrigerate up to 3 days. Reheat in a pan with a splash of water. The baked version of this sauce is on the baked pasta page.