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Pecan Spinach Pasta
This recipe can be a stand-alone meal; it's also good cold as a leftover. It sometimes turns out a bit dry.
Ingredients
- pasta, ideally penne500 g
- olive oil, generous3 tbsp
- garlic, large; chopped2 clove
- onion, ideally red; sliced1
- pecan halves, halves3/4 cup
- spinach, frozen; or preferably a moderate amount of fresh spinach1 pack
- red pepper flakes, crushed; to taste
- salt, to taste
- feta cheese, or feta substitute; optional1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Bring a pan of water to a boil and once it 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 tasting a piece. 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.
While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat.
After a brief amount of time, add the onion slices.
Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.
Add the spinach.
Once the spinach is done, add salt.
Put the sauce on the drained pasta and serve.