Serves 6, plus leftovers
Ingredients
- 1 pound wagon wheel pasta
- 3 tablespoons olive oil
- 3 tablespoons garlic, thinly sliced
- ½ teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 1 pound spinach, frozen (defrosted)
- ½ cup Parmesan cheese
- 2 tablespoons pine nuts, toasted
Steps
- Cook the pasta according to the package, until al dente (firm, not limp).
- While the pasta is cooking, heat the olive oil at medium heat in a large skillet. Add the garlic, salt and crushed red pepper. Cook until the garlic starts to turn golden, about 3 minutes.
- Add the spinach and combine until heated throughout.
- Meanwhile, drain the pasta, reserving 1 cup of the cooking liquid. Put the hot liquid into the pan, add the drained pasta, stir to combine. Top with Parmesan and pine nuts.
Helpful hint: Use chopped walnuts if pine nuts aren’t available. Lemon can be zested on top. Don’t have wagon wheel pasta? Substitute your favorite.