Spinach And Noodles
source: I Believe I Can Fry
The following, with quite a few changes, is based on a recipe called Greens And Noodles from a wonderful book called Vegetarian Express Lane Cookbook. I changed the recipe to make it a little quicker and a whole lot more garlicky. I think you’ll like it this way. My family does.
1/2 lb pasta, cooked el dente and drained
1 lb. chopped frozen spinach, microwaved and roughly drained
1/4 cup olive oil
5 garlic cloves, finely chopped
1/4 tsp crushed red pepper
1 tablespoon butter
1/2 cup Parmesan cheese
Stir the butter into the hot pasta.
Saute the garlic in the olive oil. When the garlic starts to turn brown, add the red pepper flakes and cook for another 30-60 seconds. Remove from the heat.
Add the spinach and pasta to the garlic and mix very well. Stir in the Parmesan and salt to taste.
Note: What does roughly drained mean? The spinach should have no visible pools of water but should still be quite moist. If a handful of the cooked spinach was squeezed, one or two tablespoons of water would drip out.
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