RECIPE: Wagon Wheel Pasta Supper
Serves 6, plus leftovers
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
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.
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