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Sauteed Spinach & Garlic Over Penne Pasta

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Sauteed Spinach and Garlic Over Penne Pasta
2010-10-06 Main Dish
4.9 49

How simple can it be--just saute spinach until wilted and add garlic and fresh cooked pasta.

  • Servings: 6


¾ lb Penne Pasta
1 lb Fresh Spinach Leaves
2 Tbsp Olive Oil
8 cloves Garlic
¼ tsp Kosher Salt


Cook pasta al dente according to package instructions. Rinse and drain cooked pasta. Drizzle one tablespoon olive oil over penne and stir. Meanwhile, in a very large skillet or wok with a little oil, add half of the spinach leaves, cover and cook for about 5 minutes, over low heat. Flip spinach over and add remaining spinach, cover and cook for another 10 minutes, until completely wilted. Push spinach to sides, and very carefully pour excess water out of the pan. With spinach still pushed to the edges of skillet, add 1 tablespoon olive oil to the center of pan, then increase the heat to medium. Using a garlic press, crush garlic cloves directly into oil. Saute 3-4 minutes until fragrant, being careful not to burn garlic. Stir in spinach, breaking apart any clumps. Add cooked penne pasta directly to skillet. Combine with spinach and garlic thoroughly. Sprinkle with kosher salt.

Helpful Tips:

When we lived in the Cayman Islands, our favorite Italian restaurant would make this special for me. It is the simplest recipe in the world, and yet, no other restaurant made it quite right. Once we moved back to the states, I gave up on restaurants and perfected it in my own kitchen.