Fastest Pasta With Spinach Sauce

I dislike glops of spinach in any recipe. Instead chop spinach a la Chiffonade: roll several leaves together to make a cigar-like form and cut across the width. You'll get lovely green ribbons.

I find that it needs a little something more, so I usually add a little lemon juice to the olive oil/olive mix, then serve with freshly-grated parmesan. The acid from the lemon juice brightens the whole dish.

I loved this. I did add toasted chopped pignoli just because i had them. Word to wise: Do not cook this for a first date. There's no telling where the spinach shards will end up in your teeth, to remain undetected until you laugh out loud...

This is yummy. A slight variation: just heap all the spinach into a colander. Then drain the pasta on top of it. The result is bright green spinach, perfectly wilted.

Fantastic. I used more spinach (chiffonaded) and less pasta. Also sautéed spinach with garlic (don't like uncooked garlic), added it with pasta to bowl with olive oil and chili flakes. Added some pine nuts for added protein. Big hit.

Sorry, we thought this lacked flavor. Added truffle oil, grated parmesan, and finally some capers to spice it up a bit.

I could eat this every night! Thanks to those who added their suggestions. I used Bucatini, baby spinach, finely chopped. After the pasta cooked, I drained, saved pasta water, sauteed 3 cloves minced garlic in large saute pan in white truffle and extra virgin olive oil with the red pepper flakes. I wilted the spinach, added toasted pine nuts, sun dried tomatoes, and half a jar of Kalamata olives, chopped. I put the Bucatini back in, a scoop of pasta water, grated parmigiano reggiano. Terrific!

This is yummy. A slight variation: just heap all the spinach into a colander. Then drain the pasta on top of it. The result is bright green spinach, perfectly wilted. Do NOT boil the spinach full clam shell of spinach and saute with (added total of three garlic cloves), olives, chopped tin of anchovies or panchetta. Use linguini toss together with lemon juice, lemon zest, olive oil, toasted pine nuts & parm cheese top with toasted and buttered large bread crumbs

Add: Do NOT boil the spinach full clam shell of spinach and saute with (added total of three garlic cloves), olives, chopped tin of anchovies or panchetta. Use linguini toss together with lemon juice, lemon zest, olive oil, toasted pine nuts & parm cheese top with toasted and buttered large bread crumbs

I've been making this for years. It's one of my favorite quick-and-easy pasta recipes. Variations: 1) Cut cherry tomatoes in half, squeeze out the seeds, then mix them into the garlic-olive mixture. 2) Sprinkle toasted bread crumbs and/or bacon bits on top of the pasta when it's in the serving bowl. Delicious!

Loved it. Used 1 bunch of spinach, 2 garlic cloves, and 20 olives.

I keep a mixture of grated parm, panko bread crumbs, and lemon rind on hand; it's kinda my secret sauce for lots of things. Sprinkled some in this dish. Magnifique.

This was delicious! Modified per several commenters: for 11 oz of pasta: heated olive oil on low heat and simmered two large, sliced cloves of garlic, 2 large mashed anchovies, about 1 1/2 T capers. Then slowly cooked about 1 lb chopped spinach, turning over in olive oil until wilted. Added 15-20 chopped Castelvetrano and Kalamata olives. Put cooked pasta into mix, along with some pasta water to loosen. Finished with lemon zest and focaccia/panko toasted crumbs. Yum!

heap all the spinach into a colander. Then drain the pasta on top of it. The result is bright green spinach, perfectly wilted.

Great. Fast and easy. I cribbed from a similar NYTimes recipe and added ~1/2 cup of torn basil. The only problem I had was that the spinach seemed to clump together. Perhaps I chopped it too much?