Rigatoni with Spinach (garlic + olive oil)

Ingredients

• 340g (12 oz) 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
• 1 whole lemon
• 1/2 cup grated Parmesan

Instructions

1. 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.
2. Meanwhile, heat olive oil in a large skillet over medium heat. Cook the spinach until tender and lightly browned.
3. Add garlic and cook 30–60 seconds until fragrant without browning.
4. Add red pepper flakes if using and a splash of reserved pasta water.
5. 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.
6. Taste for salt and pepper. Finish with Parmesan only if included in the ingredient list and serve immediately.

Nutrition

Chef's Notes

Tip: Customize seasonings to taste. Always verify ingredient labels if you have allergies.

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