Wilted Spinach with Orecchiette Pasta

  • Yield 4 servings

“Little ears” pasta is perfectly shaped to hold the spinach and caramelized garlic sauce.


1 (12-ounce) package dried orecciette pasta
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
4 cups loose-packed fresh spinach leaves
Salt and freshly-ground black pepper, to taste
Juice of 1 lemon
2 tablespoons grated Parmesan cheese


  1. Cook pasta according to package directions; drain in a colander and set aside.
  2. Heat oil in a large nonstick skillet or saute pan over medium heat. Add garlic and pepper flakes; saute until garlic begins to brown lightly. Add spinach and toss. Add cooked pasta and mix well about 1 minute. Season with salt, pepper, lemon juice and cheese. Toss to combine. Serve immediately.



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