Spinach Pasta

Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook 1 lb of pasta (penne, fusilli, or spaghetti) for 1 minute less than package time. Reserve 1 cup of pasta water before draining.

2. 2

   While pasta cooks, heat 3 tablespoons of olive oil in a large skillet over medium-high. Add 6 thinly sliced garlic cloves and ½ teaspoon red pepper flakes. Cook 30 seconds — garlic should be pale gold, not brown.

3. 3

   Add 1 lb of fresh baby spinach in 3 batches (it wilts down dramatically). Toss with tongs as each batch wilts before adding the next. Total time: 2 minutes.

4. 4

   Season with 1 teaspoon salt, ½ teaspoon black pepper, zest and juice of 1 lemon. Cook 30 seconds.

5. 5

   Add the drained pasta to the skillet. Toss with the spinach. Add ½ cup of grated Parmesan and a splash of pasta water. Toss for 60 seconds — the cheese, oil, and water emulsify into a light glossy sauce.

6. 6

   Finish with a final grating of Parmesan, more cracked pepper, optional sliced toasted almonds for crunch. Serve immediately.