Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Monday, November 11, 2013

Pasta Florentine

Another pasta recipe? Yes! I love pasta! and this one is a keeper! It is easy and can easily be done on even the busiest week night!


1 pkg pasta - any chunky pasta works! (I used fiorelli by PC)
1/4 Cup Olive oil
2/3 anchovies (yes, use them! You will not be able to taste them, but they will give the sauce a depth you won't get without them)
1 tsp chili flakes (if you don't like it spicy, skip this)
1 clove crushed garlic
3 Cups baby spinach, fresh
1 pkg grape tomatoes, halved
1 can white canellini beans, drained, and rinsed
2 green onions, chopped
a few hand fulls, parmiggiano reggiano

In a large pot filled with salted boiling water, cook pasta until al dente. Drain and set aside.

In the meantime, in a saucepan, heat the olive oil. Add the anchovies. Add the chili flakes. Stir the anchovies until they are dissolved. Add the crushed garlic, the grape tomatoes, the beans, the green onions, and finally the spinach. Cook until the spinach is wilted. Stir into the pasta, and add the parmiggiano and green onions. Toss together well and serve!


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