Spinach orecchiette recipe

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

  1. Bring a saucepan of salted water to the boil, add the pasta and cook until al dente.
  2. 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.
  3. 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.
  4. Drain the pasta (retaining a little of the cooking water).
  5. 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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Spinach and ricotta gnudi

Roasted tomato, chilli and garlic pasta

Orecchiette with rapini and anchovies

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