Spaghetti With Garlicky Spinach Parmesan And Toasted Pine Nuts Food

SPAGHETTI WITH SPINACH & GARLIC

Steps:

• Cook the spaghetti according to pack instructions. Meanwhile, boil the kettle and tip the spinach into a large colander. Pour on boiling water until it's completely wilted (you may need 2 kettles of water), then cool under cold water and press the spinach into a ball, squeezing out all the water. Roughly chop the spinach and set aside.
• Very gently heat the oil and garlic in a small pan for a few mins until it just starts to brown, then add the vinegar. Bubble for 1 min, then turn off the heat. When the spaghetti is cooked, reserve some of the water, then drain. In a large bowl, toss the spaghetti with the garlicky oil, spinach, pine nuts and the grated Parmesan. Add enough water to loosen everything. Serve in bowls along with the Parmesan shavings and chilli flakes, plus more olive oil for drizzling.

CREAMED SPINACH PASTA

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

GARLIC SPINACH SPAGHETTI

Steps:

• Cook the pasta in salted boiling water according to the package instructions. Drain, reserving 2/3 cup of the pasta water, then set aside.
• In a large skillet, melt the butter over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring occasionally, for 2 minutes.
• Add about one-fourth of the cooked pasta to the pan, followed by one-fourth of the spinach, one-fourth of the Parmesan, one-fourth of the lemon juice and one-fourth of the lemon zest, stirring all the time until the spinach has wilted, about 1 minute. Continue this process of adding the ingredients in quarters, with additions of pasta water as needed if the mixture becomes too dry, until the pasta, spinach, Parmesan, lemon juice and lemon zest have all been added.
• Sprinkle over more Parmesan and season with freshly cracked black pepper. Toss until everything is well coated. Taste and adjust the seasonings, as needed.

ZA'ATAR GARLIC SPINACH PASTA

Steps:

• Bring a large pot of water to a boil and season well with kosher salt. Add the pasta and cook according to al dante according to package instructions (about 8 to 9 minutes). You will need 1 cup or so of the cooking water later.
• When the pasta is nearly done, work on the olive oil sauce and the spinach. In a large pan, warm the olive oil over medium heat and add the garlic. Cook briefly until the garlic is fragrant (you want some color but do not burn the garlic). Add a little bit of the pasta cooking water (start with ½ cup and add more as needed), and lemon juice, then add the spinach in batches, seasoning with Kosher salt as you go. Toss the spinach and cook until it is fully wilted (about 5 minutes). Add crushed red peppers and.1 tablespoon of za'atar.
• When the pasta is ready, drain, keeping a little bit more of the cooking water still.
• Add the pasta to the pan of spinach and toss everything to combine. Add the remaining za'atar, cheese, lemon zest, and parsley. Toss until everything is well-combined. And if you need to, add a little more olive oil or a bit of the pasta cooking water. Serve with more cheese and za'atar on the side (I know I always add more of both to my bowl).

SPINACH WITH PINE NUTS & GARLIC

Steps:

• Wash the spinach thoroughly and cram into a large pan. Pour over a little boiling water, cover tightly and cook for 2-3 mins, until the leaves have wilted.
• Tip into a colander and drain well. Use the side of a small plate to press the spinach down to extract the last of the water. If using frozen, defrost in the microwave and drain.
• Meanwhile heat the oil, add the pine nuts and fry until golden. Add the garlic and fry briefly, then stir in the spinach and stir until heated through. Season and serve in a warm side dish.

GARLIC SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a skillet over low heat, cook garlic in oil until lightly browned. Remove from the heat; stir in parsley, oregano, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

PASTA WITH GARLICKY SPINACH AND BUTTERED PISTACHIOS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
• After pasta has been cooking for about 2 minutes, melt the butter in a large skillet over medium-high heat. Add the pistachios, garlic and capers and cook, stirring to keep the garlic from scorching, until fragrant, about 1 minute.
• Add spinach to skillet one handful at a time, season with salt and cook, tossing, until wilted, about 1 or 2 minutes.
• Using a slotted spoon, transfer pasta to the skillet along with 1/2 cup pasta water. Season with salt and pepper and cook over medium-high, tossing, until liquid reduces and coats the pasta, 2 to 3 minutes; season with salt and pepper. Serve topped with Parmesan.