Description

This is not so much a recipe as an outline for an easy pasta meal; this one is triple green: spinach, parsley and buttery Castelvetrano green olives.

Ingredients

Scale

4 ounces penne pasta, uncooked
1 tablespoon olive oil
2 cloves garlic, minced (1 teaspoon)
1/4 teaspoon crushed red pepper
2 cups chopped fresh flat-leaf (Italian) parsley, including stems
6–7 cups baby spinach (about 5 ounces)
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher or sea salt
1/4 cup pasta water
1/3 cup Castelvetrano green olives (or other green olives), pitted and sliced (about 12)
1/2 cup grated Pecorino or Parmesan cheese (about 1 ounce)

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Instructions

In a large stockpot, cook the pasta according to package directions, but boil 1 minute less than instructed. Drain the pasta, and save 1/4 cup of the cooking water.
While the pasta is cooking, in a large skillet over medium heat, heat the oil. Add the garlic and crushed red pepper, and cook for 30 seconds, stirring constantly. Add the parsley and cook for 1 minute, stirring constantly. Add the spinach, nutmeg, pepper, and salt, and cook for 3 minutes, stirring occasionally, until the spinach is wilted.
Add the pasta and the reserved 1/4 cup pasta water to the skillet. Stir in the olives, and cook for about 2 minutes, until most of the pasta water has been absorbed. Remove from the heat, stir in the cheese, and serve.

Notes

In summer, substitute chopped zucchini for the spinach, and in winter, try chopped kale or shredded cabbage. The trick is to undercook the pasta by about a minute so when it’s added to the pan sauce, it soaks up all the flavors of the garlic and spices.

Prep Time: 5 minutes
Cook Time: 15 minutes