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Capellini With Roasted Garlic & Spinach

The smoky-sweet star of this easy weeknight recipe, roasted garlic is a perfect accent to red-hot chili peppers as a light sauce over DeLallo Organic Capellini. Sauteed with tender spinach in our Italian extra virgin olive oil, this pasta dish serves as a well-rounded side for meats, poultry or seafood—though hearty enough on its own to shine as the main course.

INGREDIENTS

DIRECTIONS

  1. Bring a large pot of salted water to a boil for pasta. Cook pasta according to package instructions, reserving 1/2 cup of pasta water to loosen sauce, if necessary.
  2. In a large saucepan, heat oil on a medium-high setting. Sauté garlic and spinach for about 1-2 minutes covered, until spinach has wilted. Uncover. Add cooked pasta and chili pepper flakes. Toss to coat and heat together for about 2 minutes to marry flavors. Stir in hot pasta water to loosen sauce, if desired.
  3. Salt and pepper to taste. Serve topped with a generous spoonful of grated Parmesan.

Capellini With Roasted Garlic & Spinach

The smoky-sweet star of this easy weeknight recipe, roasted garlic is a perfect accent to red-hot chili peppers as a light sauce over DeLallo Organic Capellini. Sauteed with tender spinach in our Italian extra virgin olive oil, this pasta dish serves as a well-rounded side for meats, poultry or seafood—though hearty enough on its own to shine as the main course.