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extra-virgin olive oil garlic kosher salt freshly ground black pepper baby spinach red pepper walnuts
Viewed: 38 - Published at: 3 years agoIngredients
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, finely chopped
- Kosher salt
- Freshly ground black pepper
- 10 ounces baby spinach
- 1/2 teaspoon dried red pepper flakes
- 1 pound dried spaghetti
- 1 cup walnuts, toasted
Method
- In a large heavy skillet, heat the oil over medium heat until hot.
- Stir in the garlic, 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the garlic is golden, about 2 minutes.
- Stir in the spinach and pepper flakes and cook, turning with tongs, until the spinach is wilted, about 4 minutes.
- Remove the skillet from the heat.
- In a large pot of boiling salted water, cook the spaghetti until al dente.
- Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Toss the pasta with the spinach mixture in the skillet along with 1/4 cup of the pasta cooking water.
- Add more pasta cooking water for a thinner sauce, then season with salt and pepper to taste and serve topped with the walnuts.
