Pasta with New Zealand Spinach

 
 Spinach can be eaten raw or cooked, but it is best in this pasta dish when it is cooked just a little bit! Chili, garlic, and nutmeg add dimension and taste to your al dente pasta and help to transform your New Zealand spinach from a nutritious leafy green into a delicious dinner for two!   - Rebecca  Photo credit:  The New York Times

Spinach can be eaten raw or cooked, but it is best in this pasta dish when it is cooked just a little bit! Chili, garlic, and nutmeg add dimension and taste to your al dente pasta and help to transform your New Zealand spinach from a nutritious leafy green into a delicious dinner for two!  - Rebecca  Photo credit: The New York Times

 

| Yield: 2 servings | Time: 30 minutes |

 

 
 

Ingredients

½ lb short pasta

4 generous handfuls New Zealand spinach

1 pinch of chili pepper flakes

About 15 calamata or other olives, pitted and roughly chopped

1 clove garlic, finely minced

Olive oil

Freshly grated nutmeg

Salt, pepper

Parmesan or pecorino, freshly grated, for serving

Preparation

Cook pasta according to package directions until al dente.

Saute chili pepper and garlic in olive oil for one minute. Add the olives. 

Add the spinach to the skillet, sprinkle it with nutmeg, stir, and let it soften just a little (not too much!) in the heat. Remove from the heat.

When the pasta is al dente, drain (not too thoroughly; keeping a little of the starchy cooking water makes it silkier) and pour into the skillet. Toss to combine over low heat and sprinkle with pepper.

Divide between two warmed pasta bowls, top with grated cheese, and serve immediately.

 
 

Rebecca Shaefer is a professional chef who uses only locally sourced foods grown in her garden or near her home in Virginia.

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