Spinach and Parmesan Pasta
Ingredients
- 400 gDried pasta (linguine or spaghetti type)
- 500 gSpinach (fresh, stemmed)
- 60 gParmesan cheese (freshly grated)
- 30 gUnsalted butter
- 1 tbspExtra virgin olive oil
- 2 pcGarlic (finely minced)
- 1 pinchNutmeg
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender pasta coated in garlic butter and wilted spinach. Parmesan adds a creamy texture and an umami note that binds everything together without being heavy.
- 1
Plunge the spinach into boiling salted water for 1 minute. Cool immediately in ice water to keep the vibrant green color, then squeeze firmly between your hands to extract all water.
- 2
Cook the dry pasta in a large amount of salted water. Remove them one minute before the indicated time so they stay firm. Reserve a ladle of cooking water before draining.
- 3
In a sauté pan, melt the butter with the olive oil. Add the minced garlic. When the smell of brown butter arises and the garlic is translucent, add the roughly chopped spinach.
- 4
Toss the pasta into the pan. Pour in the reserved cooking water, nutmeg, and parmesan. Stir vigorously: the starch will create an emulsion that coats each pasta in a glossy veil.
Frequently asked questions
How do you get this dish right?
- Never throw away all the pasta water: its starch is the key to binding the fat and cheese into a smooth sauce.
- Squeeze the spinach like a sponge after blanching, otherwise they will release water and ruin the texture.
How long does this dish keep?
Store in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to loosen the sauce.
