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Garlic and Spinach Pasta

23 Mar

Sometimes simpler is better, and this dish is a prime representation of that.  The flavors of the mustard, lemon, spinach, and basil work together beautifully.  The dish, including boiling the water, comes together in about 15 minutes.  This is pretty much everything you could ask for on a busy week night meal – fast, easy, yummy, and filling.  Plus, it’s vegetarian, which is always a plus, in our opinion.

Garlic and Spinach Pasta

1/2 box whole wheat shell pasta, cooked and drained with 1/2 cup cooking water reserved

1 tbs. olive oil

3 large cloves garlic, minced

1 6 oz. package frozen chopped spinach

1/4 cup basil, roughly chopped

2 lemons, juiced (about 1/4 cup)

1 tsp. ground mustard

Kosher salt and freshly ground black pepper

Crushed red pepper flakes, if desired

In a large sauté pan or wok, heat olive oil.  Add garlic and sauté until fragrant, 1-2 minutes.  Add spinach, basil, lemon juice, ground mustard, and season with kosher salt and liberally with freshly cracked black pepper.  Sauté until heated through, 2-3 minutes.

Add pasta and reserved and toss to combine.  If desired, garnish with crushed red pepper flakes.

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