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Pasta with Baby Spinach, Fresh Herbs and Garlic Recipe

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This recipe for Pasta with Baby Spinach, Fresh Herbs and Garlic is from West Jordan Oquirrh Point 6th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup extra virgin olive oil
7 garlic cloves, minced
1/4 tsp. red pepper flakes
2 tbsp. lemon juice
salt and pepper
1 pound pasta (we use penne)
2 cups lightly packed baby spinach (or you can use baby arugula)
1/2 cup lightly packed fresh parsley
1/2 cup lightly packed fresh basil
1 cup fresh grated Parmesan cheese
Directions:
Directions:
Bring 4 quarts water to boil in large pot. Heat oil, garlic and pepper flakes in skillet over medium low heat until garlic is just golden, about 3 minutes. Off heat, stir in lemon juice; cover and keep warm.

Add 1 tbsp. salt and pasta to boiling water and cook until al dente. Save 1/2 cup of the cooking water, drain the pasta and return to pot. Add warm oil mixture, spinach, parsley, basil, cheese and cooking water and toss until greens are just wilted. Season with salt and pepper to taste.

 

 

 

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