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Pecan Spinach Pasta

@arecipe.bsky.social

This recipe can be a stand-alone meal; it's also good cold as a leftover. It sometimes turns out a bit dry.

Ingredients

  • 500 grams pasta (ideally penne)
  • 3 generous tablespoons olive oil
  • 2 large garlic cloves, chopped
  • 1 onion (ideally red), sliced
  • ¾ cup pecan halves
  • 1 pack of frozen spinach, or, better, a moderate amount of fresh spinach
  • Crushed red pepper flakes, to taste
  • Salt to taste
  • 1 cup feta cheese or feta substitute (optional) (optional)

Instructions

  1. 1
    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.
  2. 2
    While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat.
  3. 3
    After a brief amount of time, add the onion slices.
  4. 4
    Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.
  5. 5
    Add the spinach.
  6. 6
    Once the spinach is done, add salt.
  7. 7
    Put the sauce on the drained pasta and serve.

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Pecan_Spinach_Pasta