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Orecchiette With Spinach & Garlic

Italian.Chef's picture
Ingredients
  Spinach 24 Ounce, rinsed well and drained (2 Bunches, About 12 Ounce Each)
  Orecchiette¬†/Ruote 12 Ounce (Wheel Shaped Pasta)
  Olive oil 1⁄3 Cup (5.33 tbs)
  Garlic 6 Clove (30 gm), minced / pressed
  Crushed dried hot red chiles 1⁄2 Teaspoon
  Salt To Taste
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Remove and discard spinach stems; chop leaves coarsely and set aside.
In a 6- to 8-quart pan, cook orecchiette in 4 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions.
Just before pasta is done, stir in spinach.
Cook, uncovered, stirring to distribute spinach, just until water returns to a full boil.
Drain pasta and spinach.
While pasta is cooking, heat oil in a wide frying pan over medium heat.
Stir in garlic and chiles.
Cook, uncovered, until garlic turns opaque (about 2 minutes).
Add pasta and spinach to pan; mix lightly, using 2 spoons.
Season to taste with salt.

Recipe Summary

Cuisine: 
Asian
Method: 
Boiled
Ingredient: 
Spinach

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