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Pasta with Spinach and Red Potatoes Potatoes with pasta isn't as weird as you might think. When thoroughly cooked, potatoes provide creaminess without the fat. Makes 4 servings. |
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Ingredients: 10 ounces small, red-skinned potatoes, washed but unpeeled 11/2 tablespoons extra-virgin olive oil 5 cloves garlic, chopped 11/2 pounds spinach, cleaned and cut into strips about 1/2-inch wide or less Kosher salt to taste 1/8 - 1/4 teaspoon freshly ground black pepper 2 teaspoons fresh thyme, chopped, or a heaping 1/2 teaspoon dried 14 ounces short pasta such as penne or ziti, cooked according to package directions, and drained with about 1/3 cup of cooking water reserved 6 tablespoons grated Parmesan cheese plus additional for the table | |
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Instructions: 1. Cut potatoes into very thin slices. 2. Put into a saucepan fitted with steamer basket and about æ inch of water. 3. Cover and steam over medium heat until very tender, about 20 minutes. 4. Put 1/2 tablespoon of the oil in a wok or large skillet over medium-low heat. 5. Add garlic and cook 1-1/2 to 2 minutes, just until it begins to turn a very light golden color. 6. Add spinach and cook, tossing a few times until just wilted, about 5 minutes. 7. Add potatoes, salt, pepper, and thyme to skillet and toss again. 8. Add pasta, remaining oil, and just enough cooking water until mixture has a light coating but isn't soupy. 9. Add Parmesan, toss, and serve with additional grated Parmesan at the table. Cooking Tip Potatoes, pasta, and spinach all required a good deal of seasoning, so don't think the amounts of garlic and black pepper are a misprint. Match the pepperiness with a spicy zinfandel. |
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