This savory dish is one way to stretch a meal with leftover pasta. Generally, I serve it as a side to chicken or fish, but it’s a family favorite all by itself. We prefer the thinner Angel Hair pasta over traditional spaghetti noodles, and I add extra red pepper seeds and parmesan because we like the heat and pungent flavors.
Be sure to have all ingredients, cooking utensils and serving bowl close to your cooktop because this dish is prepared in 3 fast steps ~ saute, toss to mix, and serve hot.
Garlicky Spinach & Angel Hair Pasta
Ingredients –
½ lb angel hair pasta (cooked/drained – about 1/2 box of Barilla brand)
2 tbsp olive oil
1/2 tsp red pepper seeds (or to taste)
1 tbsp minced garlic (Spice World Squeeze bottle brand), or 3 – 4 cloves garlic, minced
1-1/2 cups frozen fresh chopped spinach, thawed/drained, or 1/2 lb fresh spinach, loosely chopped
1 tbsp butter
1 tbsp fresh lemon juice
1/2 cup freshly grated Parmesan cheese
coarse salt to taste
Step 1. In skillet on medium-high, saute olive oil, garlic and red pepper seeds until brown, 1-2 minutes.
Step 2. Add spinach and coarse salt to pan, stir 1 minute until wilted. Fold in cooked pasta, butter, lemon juice and mix lightly.
Step 3. Add parmesan cheese, toss to mix in, pour into serving bowl.
* For a twist, add marinated artichokes, Kalamata olives or capers. Be careful on the capers though, they can add a lot of saltiness to the dish. I would start with half a teaspoon and then add to taste from there.
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Modern Hen home 