There are lots of quick and easy dishes that we can put together right out of what we already own in our pantry, and it’s easy to keep them healthy. Check out this fast, delicious pasta from Claire Tansey.
20-minute pasta dinner
- 450 g. spaghetti
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tsp dried parsley or thyme
- 1/2 tsp hot red chili flakes
- 2 bunches spinach
- 1/2 tsp. salt
- 1/2 lemon
- Kalamata olives
- Parmesan
Method:
Cook spaghetti in a large pot of boiling water, following package directions, until al dente, about 7 to 8 minutes. Reserve 1/2 cup of the pasta water.
Heat the olive oil in a large skillet over low heat.
Add the garlic, dried parsley or thyme and hot red chili flakes. Cook gently about 2 minutes.
Add the spinach and salt, then increase heat to medium and cook, stirring often until spinach has totally wilted and liquid has evaporated.
Add cooked pasta directly to pan along with the lemon juice. Then add enough pasta water to create a little bit of sauce.
Serve topped with pitted kalamata olives and parmesan.
Courtesy Claire Tansey