Spicy Rigatoni with Lemon, Chili and Spinach

  • Yield 4 servings

Nothing could be simpler than this quick pasta toss with spinach and spicy chile flakes.


1 pound rigatoni or penne pasta
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
1 teaspoon crushed red chile flakes
4 cups loosely packed baby spinach leaves
Juice of 1 lemon
1/2 cup shredded parmesan cheese


  1. Cook pasta al dente, according to directions. Rinse in cold water and drain well. This step can be done up to 2 days prior to preparingremainder of recipe.
  2. Heat olive oil in a large non-stick pan over medium high heat.
  3. Add garlic and chile flakes. Saute for 1 minute until garlic just begins to take on a golden color. Immediately add cooked pasta and saute for 2 minutes to heat through.
  4. Add spinach and saute 1 minute longer until wilted. Add lemon juice and parmesan.  



Get every new post delivered to your Inbox.

Join 282 other followers