Spinach orecchiette recipe

A speedy pasta recipe when you need a quick midweek meal. This dish uses frozen spinach which is very different from fresh spinach – it gives much greater depth of flavour.

Ingredients

  Metric  Cups  Imperial 

• 1 handful dried orecchiette pasta
• 3 blocks of frozen spinach (about 50g/1.7oz)
• 2 garlic cloves, sliced
• 1 glug of single cream
• 1 handful grated parmesan
• 1 glug of olive oil
• 1 pinch each of salt and pepper

• 1 handful dried orecchiette pasta
• 3 blocks of frozen spinach (about 50g/1.7oz)
• 2 garlic cloves, sliced
• 1 glug of single cream
• 1 handful grated parmesan
• 1 glug of olive oil
• 1 pinch each of salt and pepper

• 1 handful dried orecchiette pasta
• 3 blocks of frozen spinach (about 50g/1.7oz)
• 2 garlic cloves, sliced
• 1 glug of single cream
• 1 handful grated parmesan
• 1 glug of olive oil
• 1 pinch each of salt and pepper

Details

• Cuisine: Italian
• Recipe Type: Pasta
• Difficulty: Easy
• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Serves: 1

Step-by-step

1. Bring a saucepan of salted water to the boil, add the pasta and cook until al dente.
2. Meanwhile, defrost the spinach in a dry frying pan over a medium heat, and when it is almost fully defrosted, add a glug of olive oil and the garlic.
3. Fry for a few minutes until the garlic starts to colour, then add the cream, season with salt and pepper and simmer for a minute.
4. Drain the pasta (retaining a little of the cooking water).
5. Add the pasta and a splash of the cooking water to the pan of spinach and stir to combine. Serve drizzled with olive oil and scattered with the grated parmesan.

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