Ingredients
1 lb pasta
¼ cup extra virgin olive oil
2 cloves, garlic, minced
Finely grated zest of one lemon*
Pinch of cayenne pepper
2 - 10 oz bags of spinach, stemmed and washed
¼ cup finely grated Pecorino Romano Cheese
Preparation
· Start boiling the water for pasta · Clean the spinach (remove stems and tear into small pieces ~ or use baby spinach) · Mince the garlic & grate the lemon · Throw the pasta in · While the pasta cooks, heat the oil in a small skillet over medium heat until hot. · Remove from the heat and stir in the garlic, lemon zest, salt & cayenne pepper · When the pasta is one minute from being done, add the spinach leaves to the pasta pot and stir just enough to submerge the spinach. Cook for one minute & drain. · Toss the spinach and pasta with the garlic/oil mixture and the cheese in a serving bowl.
