Few dishes are as comforting as pasta with spinach. This simple recipe finishes tender ditalini in a silky spinach purée infused with garlic, olive oil, and parmigiano, creating a meal that's both nourishing and full of Italian flavor. It's an easy weeknight dinner that's just as enjoyable for adults as it is for little ones.
Ditalini with Spinach
Servings
2
servingsPrep time
15
minutesCooking time
15
minutesIngredients
1 bag 1 organic spinach
1 clove 1 garlic
salt and pepper
parmigiano rind
olive oil
ditalini or pastina
Directions
- Chop garlic finely and sauté in olive oil.
- Add spinach and cook until just wilted.
- Transfer to blender and puree, if necessary add some water to make it pourable.
- Transfer to a pot and keep on a low flame.
- Add parmigiano rind.
- Bring a separate large pot of salted water to a boil.
- Par-cook pasta till about 3 minutes before al-dente.
- Drain from pasta water and add to spinach puree, reserve a little pasta water if needed.
- Finish cooking pasta in spinach puree, adding generous sprinklings of parmigiana as you go.
- Top with some extra cheese .
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