Okay, people. Before I get into specifics about this particular recipe, I have to preface it by saying that Ryan and I have had this twice in the past two weeks. It’s that good. Like, this could be served at Macaroni Grill good.
The original recipe for this heavenly dish comes from Diethood. My only deviation from the original measurements is with the amount of spinach – the recipe calls for five cups, but I probably use around eight. That is a rough estimate since I don’t use a measuring cup and instead, just grab handfuls of spinach from the bag. Plus, once the spinach is cooked, it really doesn’t seem like that much when it gets mixed in with the pasta. So, I think more is better.
We’ve really been enjoying this dish lately, mainly because it’s light and refreshing when it’s warm out. This also is a perfect meal to surprise your special someone with since it looks and tastes like it takes a lot more effort than it really does.
I hope you enjoy this one!
Half a box of Farfalle pasta (or more if you want leftovers)
5 tbsp butter
3 to 4 garlic cloves, crushed
5-8 cups fresh spinach
1 tsp dried basil
salt and fresh ground pepper, to taste
fresh Parmigiano-Reggiano shavings
1. Cook pasta according to the directions on the box. Meanwhile, chop up the garlic cloves. (I was excited that I finally got to use my OXO chopper that we received for our wedding, so I felt the need to document it).
2. In a large skillet, melt butter over medium-low heat. Once the butter is melted, add the crushed garlic. Cook until fragrant.
3. Add spinach, season with salt, pepper and basil, and cook until spinach is wilted. Remove from heat. (From here, you could pick out the crushed garlic, but I chose not to).
4. Drain the cooked pasta, and add it to the garlic, butter and spinach mixture. Mix well.
5. Add the Parmesan shavings, serve and enjoy!