At times, one can feel glutinous about consuming too much pasta especially if the portion size is large (even for a dyed-in-wool Italophile) . So, when we crave pasta (in a slightly larger portion size) we turn to any number of leafy greens as a condiment. The following rigatoni with spinach, garlic, and parsley recipe is hearty and packed full of good for you spinach. The trick with any pasta not utilizing a traditional sauce (such as tomato) is to save some of the starchy pasta water and add as needed to create a slightly “loose” condiment. We also add plenty of good extra virgin olive oil and grated Parmigiano Reggiano.
- Fresh spinach washed 3x and chopped into 1-1.5 inch strips
- 5-6 cloves of garlic, sliced thin
- 1 bunch of parsley chopped fine
- 1/4 cup of pasta water
- 1/2 pound of large rigatoni
- Kosher salt and freshly ground black pepper to taste
- Grated Parmigiano Reggiano
- Red pepper flakes (optional)
In a large pan, add a bit of extra virgin olive oil, garlic, Kosher salt, and freshly ground black pepper and cook over a medium flame for 5-10 minutes (stirring well). Add the chopped spinach and a bit of Kosher salt and cook down until wilted. Add the parsley and stir well. Bring the cooked large rigatoni to the pan with the condiment (spinach/garlic/parsley) and toss well over low heat. Add some fresh extra virgin olive oil and grated cheese and toss well.