Pasta with garlic, spinach and green onions
3 cups dry gemelli pasta, cooked
1 tsp truffle Olive oil (optional)
2 tbsp Olive oil or avocado oil
3 large garlic cloves, minced
1/2 lb baby spinach, coarsely chopped
4 green onions, diced small including stalk
1/2 cup diced ham / turkey / chicken, cooked (optional)
2 cups marinara sauce
1 dried red chile
1/2 tsp salt
1/3 cup grated parmagiano reggiano
Heat the two oils in a large pot and quickly sauté minced garlic, making sure it doesn’t caramelize or burn.
Add spinach, green onions and meat, if using, and continue to cook on medium heat. When the spinach has wilted some, add cooked pasta and the marinara sauce and heat through. Stir in a folding motion so that you don’t separate the gemelli. If you like more marinara sauce, go ahead and add more.
Crumble red chile over the pasta, add salt and mix well.
Just before serving, stir parmagiano into hot pasta.
Sorry, no pictures! It’s all gone. We had it for dinner last night. Medha took some for lunch and there was about 1 cup left that I just polished off for breakfast.
The marinara sauce I use can be found at Costco. We like it so much that I use it as pizza sauce, too.
You can use any other pasta of your choice. I love how the flavors get tucked into the twists of the gemelli strands.
This can be a one-pot meal if you use the same pot for cooking the dry pasta as well as the final dish. Just make sure that the pot is dry before you heat oil in it. The one-pot thing, not counting the colander used to drain the cooked pasta, is very important to me as it means fewer dishes to wash. It does, however, take about 10-15 minutes longer to cook as the pasta could be cooking while you are sautéing the veggies.