Spinach Pasta with Garlic and Olive Oil
 
 
This recipe is based on one (1) healthy lunch serving or two (2) smaller - Alter amounts for each additional serving or if serving as a side dish.
Author:
Recipe type: Pasta
Yield: 1-2 (about 2 cups)
Ingredients
  • 4 oz Brown Rice Spinach Spaghetti Style Pasta (Tinkyada)
  • 3-4 Tbsp Extra virgin olive oil
  • 2-3 Fresh garlic cloves, minced or pressed (depending on size of garlic clove...more the better!)
  • ¼ cup Freshly shaved Parmesan cheese (more to your taste)
  • Ground black Pepper
  • chopped raw walnuts (optional)
Instructions
  1. Cook the pasta according to package directions and stir often...it's done when tender but still a little bite. Drain pasta but don't rinse. (Time the draining close to adding to skillet so pasta stays warm)
  2. When pasta is almost done, heat a medium saute pan on medium heat and add the olive oil. When the oil is heated, just a minute or two, add the garlic and saute while stirring for 1 minute...don't burn the garlic, you just want it tender and flavoring the oil.
  3. Turn off heat.
  4. Add the cooked pasta to the skillet and toss to coat with tongs picking up the oil and garlic as you toss.
  5. Add the Parmesan and fresh black pepper and toss.
  6. Serve in white bowls and garnish with more Parmesan and optional chopped walnuts. If it seems a little dry, add a swirl of olive oil.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2015/02/spinach-pasta-with-garlic-and-olive-oil.html