by JennT1981
View
my 47 recipes »
Photo by JennT1981
JennT1981's Notes:
6 ounces angel hair pasta Ask a question about this ingredient
8 cups water, for boiling Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
10 ounces frozen spinach, thawed and squeezed dry Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/8 teaspoon freshly ground nutmeg Ask a question about this ingredient
1/8 teaspoon red pepper flake Ask a question about this ingredient
1 pinch salt, to taste Ask a question about this ingredient
1 pinch pepper, to taste Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1/2 cup cherry tomatoes, cut in half Ask a question about this ingredient
1/2 cup sungold heirloom tomatoes, cut in half Ask a question about this ingredient
1/4 cup freshly grated parmesan cheese Ask a question about this ingredient
Bring a large pot of salted water to a boil and add pasta.
Ask a question about this stepCook just until tender, about 8 to 10 minutes.
Ask a question about this stepDrain and transfer to a large serving bowl.
Ask a question about this stepIn the meantime heat oil over medium in a small skillet and add spinach.
Ask a question about this stepCook for 1 to 2 minutes before adding garlic, nutmeg, red pepper flake, salt and pepper.
Ask a question about this stepCook another 2 to 3 minutes then remove from heat and set aside.
Ask a question about this stepGently toss spinach mixture throughout pasta until evenly distributed.
Ask a question about this stepNext add butter and tomatoes; toss to coat and mix evenly. Garnish with parmesan and serve
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
