Spinach orecchiette recipe
A speedy pasta recipe when you need a quick midweek meal. This dish uses frozen spinach which is very different from fresh spinach – it gives much greater depth of flavour.
Ingredients
- 1 handful dried orecchiette pasta
- 3 blocks of frozen spinach (about 50g/1.7oz)
- 2 garlic cloves, sliced
- 1 glug of single cream
- 1 handful grated parmesan
- 1 glug of olive oil
- 1 pinch each of salt and pepper
- 1 handful dried orecchiette pasta
- 3 blocks of frozen spinach (about 50g/1.7oz)
- 2 garlic cloves, sliced
- 1 glug of single cream
- 1 handful grated parmesan
- 1 glug of olive oil
- 1 pinch each of salt and pepper
- 1 handful dried orecchiette pasta
- 3 blocks of frozen spinach (about 50g/1.7oz)
- 2 garlic cloves, sliced
- 1 glug of single cream
- 1 handful grated parmesan
- 1 glug of olive oil
- 1 pinch each of salt and pepper
Details
- Cuisine: Italian
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 15 mins
- Serves: 1
Step-by-step
- Bring a saucepan of salted water to the boil, add the pasta and cook until al dente.
- Meanwhile, defrost the spinach in a dry frying pan over a medium heat, and when it is almost fully defrosted, add a glug of olive oil and the garlic.
- Fry for a few minutes until the garlic starts to colour, then add the cream, season with salt and pepper and simmer for a minute.
- Drain the pasta (retaining a little of the cooking water).
- Add the pasta and a splash of the cooking water to the pan of spinach and stir to combine. Serve drizzled with olive oil and scattered with the grated parmesan.
This recipe is from Meat-Free One Pound Meals by Miguel Barclay. Published by Headline Home, £16.99, out now.
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