Pecan Spinach Pasta (SF)

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Pecan Spinach Pasta

From Wikibooks, the open-content textbooks collection

 

 

 

500 g (1 lb) GF pasta (ideally, penna, which is sort of like a

larger macaroni)

3 generous tablespoons (45 ml) of olive oil

2 large garlic cloves, chopped

1 onion -slice- (ideally, a red onion)

3/4 cup pecan halves

1 package of frozen spinach, or, better, a moderate amount of

fresh spinach. If frozen spinach is used, consider steaming it

quickly before using it in this recipe.

crushed red pepper flakes to taste

salt to taste

OPTIONAL: feta substitute

 

 

1. Boil the pasta (Bring a pan of water to a boil. Once it's very

bubbly and has a good rolling boil, put in the pasta. Start

checking it about 2 minutes before the amount of time specified

on the package by taking a peice out, blowing on it, and eating

it carefully. A commonly held ideal for pasta is that it should

be " al dente " , which means a tiny, tiny bit undercooked, rather

than soft and mushy; it does not mean raw. Drain the pasta once

it's done.)

 

2. Simultaneously, make the sauce.

 

3. In a cold skillet, combine the olive oil, red pepper flakes, and

garlic. Put them on medium heat.

 

4. After a brief amount of time, add the onion slice.

 

5. Once the onion is slightly browned, add the pecan halves and

saute them for two minutes.

 

6. Add the spinach.

 

7. Once the spinach is done, add salt.

 

8. The original recipe contained 1 cup of feta. I've never tried it

that way, but if you're adventerous, you could consider adding a

feta substitute; if you do, mix it in at the end.

 

9. Put the sauce on the drained pasta and serve.

 

 

This recipe can be a stand-alone meal; it's also good cold as a left-

over. It sometimes turns out a bit dry.