Penne pasta and spinach.

serves 4

1 pound of penne pasta

3 bunches of fresh spinach

2-3 cloves of garlic.

olive oil

salt and pepper

This is one of the simplest dishes to make- yet it is still delicious and healthy to boot.
Add your pasta to a rolling boil pot of well salted water. Do not add any oil to the pasta, and do not place a lid on it. Follow instructions on the packet- as cooking times will vary depending on the brand/size of pasta you prefer. I typically set the alarm for one minute prior to the recommended cooking time- and then keep trying it until it is el-dente. That is too say still firm to the tooth. Remember the pasta will keep on cooking in the final stage of the process.

Add a generous quantity of virgin olive oil into a saute pan. (save the extra virgin stuff for dressings and dips- use virgin oil for cooking purposes.)

Allow the oil to get to a medium heat.

Dice the garlic finely , and let it sizzle. (caution garlic burns real easy- and then it makes it bitter. If you ever burn garlic throw it away and start again...)

Chop the ends of the bunches of spinach. The fill a sink with cold water and ice. Was the leaves gently. The dirt will fall to the bottom.

Then drain the spinach well- I have a salad spinner- which is a must have tool in my opinion.

Add the spinach to the pan. You will think it is a lot of spinach- but trust me- it will reduce down like a magic trick.

Turn the pan to a low heat and cover.

After a few minutes the spinach will have reduced , as I promised, keep stirring as it all turns a dark green color.

Add salt and pepper to taste.

Drain the pasta, but do not rinse it, and add to the pan.

Toss the spinach, oil, and pasta together and serve immediately in heated bowls.

This is delicious with slices of a warmed French Baguette.

For a little protein add a grilled chicken breast of salmon fillet.

Collard and mustard greens work well in this also- but you need to boil them until tender before adding them to the oil.

ENJOY!

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