Spaghetti with Garlic and Spinach

Ruth over at Once Upon a Feast has been faithfully spearheading Presto Pasta Nights for a few years now. This week PPN is being hosted by Kitchenetta of Got No Milk . I have been eating pasta a little more often lately so have taken a keen interest in what is submitted by all of you talented bloggers. This week I opted for something simple, quick and tasty. Naturally I had to take a walk down memory lane with Ruth and check out the years of history over at Presto Pasta Nights.

This dish was simple to prepare. I just added some fresh ricotta to the final product for that extra creaminess I love without using cream or butter sauces. Cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.


**Spaghetti with Garlic and Spinach**
based on a recipe from Fine Cooking Magazine

Kosher salt
1/2 cup extra-virgin olive oil
6 - 8 ( I used only 4)large cloves garlic, halved lengthwise and thinly sliced
10 oz baby spinach (10 loosely packed cups)
Freshly ground black pepper
1 lb dried spaghetti
1 cup (about 2 oz) freshly grated Parmigiano-Reggiano
1/2 cup fresh mozzarella cheese

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Bring a large pot of well-salted water to boil.

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 - 6 minutes. Add the spinach, 1/2 tsp salt, and 1/4 tsp pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 - 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti according to package directions until al dente. Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 - 2 minutes, tossing and stirring to combine and blend the flavours. If the pasta isn't tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the ricotta and Parmigiano-Reggiano cheeses. Season to taste with salt and pepper and serve immediately.


Serves 4