Ready-nibbled.
I picked my first batch of spinach the other evening, put it in a plastic bag and then forgot to bring it home… DOH!
So a quick visit to the plot early next morning was required for spinach retrieval. The mission was a success!
Later that day, I performed a Google search for ‘spinach’ and ‘pasta’. The top result was ‘Spaghetti with Spinach and Garlic’ at Simply Cooking. That’s where my search ended… I had all the required ingredients in the kitchen… and the spinach was in the bag!
While washing the spinach (the most arduous task in this recipe) I discovered it had been nibbled more than expected. Luckily this stuff is growing faster than the slugs can eat it.
So, here is the recipe, I used fresh chillies instead of dried (adding with the garlic) and would use more spinach next time. By the way, is there a knack to tossing cooked spaghetti with other ingredients? I can never quite get the mix right!
Spaghetti with Spinach and Garlic
Serves 2
Ingredients:
½ lb. spaghetti
3 tbsp. olive oil
4-5 garlic cloves, peeled and minced
coarse salt to taste
1½ tbsp. parsley, minced
½ tbsp. lemon juice
red pepper flakes to taste
1 lb. spinach
Parmesan for garnish
Cook the spaghetti, reserving the pasta cooking water when draining. Heat 2 tablespoons of the olive oil in a medium skillet over medium-low heat. Add the garlic and coarse salt, and saute, stirring frequently, until the garlic turns golden and starts to foam, about 10 minutes.
Add the spinach to the pan and saute, stirring, until it wilts, about 1 minute. Toss the garlic-spinach mixture with the cooked spaghetti plus the additional olive oil, lemon juice, parsley, red pepper flakes and enough reserved cooking water to help everything stick together (about 2-3 tablespoons). Garnish with freshly grated Parmesan and serve.
The final mix.
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