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Ingredients
- 340 rigatoni
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves, thinly sliced
- 3 cups spinach
- 1/4 to taste kosher salt and black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 whole lemon (optional)
- 1/2 cup grated Parmesan (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente; reserve 1 1/2 cups pasta water, then drain.
Meanwhile, heat olive oil in a large skillet over medium heat. Cook the spinach until tender and lightly browned.
Add garlic and cook 30–60 seconds until fragrant without browning.
Add red pepper flakes if using and a splash of reserved pasta water.
Add the drained rigatoni to the skillet and toss over medium-low heat, adding reserved pasta water a little at a time until the sauce coats the pasta.
Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.
Nutrition per serving
385
Calories
14.5g
Protein
58.2g
Carbs
11.2g
Fat
Chef's Notes & Storage
Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.
