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Thursday, 21 November 2013

Garlic and Spinach Fusilli

Garlic, spinach,  parmesan and feta (optional, but recommended!) on fusilli make for a delicious combination in this easy, throw together-type meal.  I was looking for something light (i.e. without tomatoes) to make over pasta that used up some of the organic baby spinach I had, and ended up with this yummy dish.  We've made it many times since, and it's a delicious meal the whole family has loved. Enjoy!

Garlic & Spinach Fusilli
Serves 4
Recipe modified from GoGoQuinoa

Cook 1 pkg (225g) gluten-free fusilli pasta according to directions, tasting occasionally towards the end so you get the noodle cooked as you prefer.  (A quinoa-rice fusilli noodle adds nice flavor and fiber)

Once you have the pasta cooking, prepare the following:

Heat in a large frying pan over medium heat:
4 Tbsp olive oil (If you have access to flavored olive oils, this is best - something with a bit of lemon or basil/oregano is perfect - I like to use a Melanese-flavored olive oil from Liquid Gold)

Add an cook 1-2 minutes:
2-3 tsp minced garlic

Add and mix in, just until softened:
1 bag pre-washed baby spinach, sliced (bunch spinach together with your hands and slice through several times with a large knife)

Add some salt & pepper and cook 2-3 minutes.

Remove from heat and mix in:
1/4 cup grated parmesan cheese

Toss spinach mixture with drained/rinsed fusilli noodles, and serve hot. 
Sprinkle some crumbled feta cheese over the top before serving (optional, but the combination of garlic/spinach and parmesan/feta is very nice).


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