Rigatoni with Spinach, Garlic, and Parsley

Rigatoni with Spinach, Garlic, and Parsley

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.

Ingredients:

• 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)

Process:

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.