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Orecchiette With Spinach & Garlic

Italian.Chef's picture
  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)

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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2316 Calories from Fat 851

% Daily Value*

Total Fat 96 g147.9%

Saturated Fat 21.2 g106.2%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 1894.9 mg79%

Total Carbohydrates 278 g92.6%

Dietary Fiber 28.4 g113.4%

Sugars 3.7 g

Protein 88 g175.7%

Vitamin A 1283.4% Vitamin C 337.2%

Calcium 142% Iron 144%

*Based on a 2000 Calorie diet


Orecchiette With Spinach & Garlic Recipe