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Print this Recipe    Penne Spinach

Penne Pasta with Spinach and Garlic

450 gr. (1 lb) penne pasta
675 gr. (1 1/2 lb) spinach, picked and washed weight
85 gr. (3 oz) Parmesan, finely grated
75 ml. (2-1/2 fl oz) extra virgin olive oil
2 large garlic cloves, thinley sliced
juice of 1/2 lemon
pepper and salt

Cook the pasta according to the directions on the side of the
packet. When the penne is cooked, drain it and only then put a huge
pot (big enough to hold all the spinach, which will go down to
nothing) on a gentle heat with the oil in it. Put the garlic in
the pan and swirl it around so that all the slices separate and
are an even light golden colour. Turn up the heat and add the
spianch; make sure any water that comes out of it evaporates. Stir
constantlt, and when the spinach is cooked (should take about 5
minutes), add the penne, season and then take off the heat. Stir
in half of the Parmesan, squeeze in the lemon juice, stir and taste
for seasoning. sprinkle with the remaining Parmesan and serve.

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