- Servings: 6
|¾ lb||Penne Pasta|
|1 lb||Fresh Spinach Leaves|
|2 Tbsp||Olive Oil|
|¼ tsp||Kosher Salt|
Cook pasta al dente according to package instructions. Rinse and drain cooked pasta. Drizzle one tablespoon of olive oil over penne and stir.
Meanwhile, in a very large skillet or wok, add half of the fresh spinach leaves, cover and cook down for about 5 minutes over low heat. Flip spinach over and add the remaining spinach, cover and cook for another 10 minutes, until completely cooked down. Push wilted spinach to the sides, and very carefully pour excess water out of the pan.
With spinach still push to the edges of the skillet, add 1 tablespoon of olive oil to the center of the pan. Raise heat to medium. Using a garlic press, crush all 8 cloves of garlic directly into the oil. Sautee 3 or 4 minutes until fragrant, careful not to burn the garlic. Stir in the spinach, breaking apart any clumps. Add the cooked penne pasta directly into the skillet. Combine with the spinach and garlic thoroughly and evenly. Sprinkle with kosher salt.
Elegant and delicious in its simplicity.