Try adding frozen chopped spinach to boiling shell-shaped pasta, then toss the mixture with a pungent saute of garlic and red pepper flakes.
INGREDIENTS (for 8 servings):
- 1 pound seashell pasta
- 1 (10 ounce) package frozen chopped spinach
- 2 tablespoons olive oil
- 7 cloves garlic, minced
- 1 teaspoon dried red pepper flakes (optional)
- salt to taste
Bring a large pot of lightly salted water to a boil. Add pasta and spinach and cook for 8 to 10 minutes or until pasta is al dente; drain and reserve.
Heat oil in a large skillet over medium heat. Add garlic and red pepper flakes; saute for 5 minutes or until the garlic turns light gold. Add cooked pasta and spinach to the skillet and mix well. Season with salt and toss; serve.