Lourens de Lange
Spinach and Garlic Penne Pasta
Ingredients
• Penne Pasta
• a handful of spinach leaves, washed and chopped...
• 2 or 3 garlic cloves, minced
• olive oil
• 1 tablespoon of butter
• 3 tablespoons of double cream
• salt
• freshly ground black pepper
Instructions
1. Bring a big pot of water to a boil. Once the water is boiling drop in the pasta and cook al dente.
2. Heat up about a tablespoon of olive oil in a non-stick pan and fry the garlic for a couple of minutes. Be careful not to burn it. Add the butter, let it melt and then add the spinach. Cook the spinach for about 5 minutes. Stir frequently.
3. When the pasta is done, save a cup of the cooking water and then drain the pasta.
4. On top of the spinach pour the double cream and season everything with salt and pepper. Add the pasta in the pan with the sauce and stir. Cook for another half a minute to a minute. If you feel the sauce is too thick add a bit of the water you saved earlier.
5. Serve immediately.
Ingredients
• Penne Pasta
• a handful of spinach leaves, washed and chopped...
• 2 or 3 garlic cloves, minced
• olive oil
• 1 tablespoon of butter
• 3 tablespoons of double cream
• salt
• freshly ground black pepper
Instructions
1. Bring a big pot of water to a boil. Once the water is boiling drop in the pasta and cook al dente.
2. Heat up about a tablespoon of olive oil in a non-stick pan and fry the garlic for a couple of minutes. Be careful not to burn it. Add the butter, let it melt and then add the spinach. Cook the spinach for about 5 minutes. Stir frequently.
3. When the pasta is done, save a cup of the cooking water and then drain the pasta.
4. On top of the spinach pour the double cream and season everything with salt and pepper. Add the pasta in the pan with the sauce and stir. Cook for another half a minute to a minute. If you feel the sauce is too thick add a bit of the water you saved earlier.
5. Serve immediately.
