Stuck on mid-week dinner ideas? Here for you, a quick and easy pasta dish.
Lots of greens, a bit of spice and a fragrant, crunchy grissini crumb to give a bit of texture to the dish.
INGREDIENTS (SERVE 2 PPL)
180 gr pasta (I used orecchiette)
1/2 bunch spinach, chopped
2 garlic cloves, cut in half
Chilli
Zest of half lemon
4 grissini, crumbed
1/4 cup Parmigiano Reggiano, grated
Extra-virgin olive oil
Salt
METHOD
In a frying pan, over medium heat, add 2 tbsp of olive oil and let it warm up.
Once hot add the crumbed grissini and cooked until nicely toasted.
Turn off the heat, add the lemon zest and toss until well combined. Set Aside.
Bring a large pot of salted water to boil, pour your pasta in and cook it till al dente as per packet instructions.
Meanwhile, in a saucepan over medium heat, add a good glug of olive oil, garlic and chilli.
Cook until fragrant.
Add the spinach and cook until they are nicely wilted.
Season and add 2 ladles of pasta water.
When the pasta is ready, drain it, and pop it into the sauce.
Toss it well until the pasta is nicely coated with the sauce.
Add the Parmigiano and a cup of pasta water if needed.
Toss until the cheese is melted through and serve.
To finish, top each plate with the grissini crumb.
Davide
