So easy to pull together at the last minute, it’s bound to become your new go-to for everything from impromptu weekend brunches at friends’ places (it travels really well) to weeknight dinners when you’re down to just some greens and pantry ingredients.
1 cup uncooked penne pasta
1 tablespoon salt
3 tablespoons olive oil
2 garlic cloves, thinly sliced
3 cups spinach
1 cup arugula
1/2 cup Parmesan cheese, grated
1/2 cup slivered almonds
Juice of one lemon
Salt and pepper to taste
1 tablespoon fresh dill sprigs (optional garnish)
1. Bring a large pot of water and tablespoon of salt to a rolling boil, then add the penne pasta. Cook for about 9 minutes or until al dente per the package’s instructions. Reserve 1/2 cup of pasta water, drain the pasta, then set aside.
2. Meanwhile, add olive oil and garlic to a large pan and bring to medium heat, allowing oil to infuse just until the garlic becomes fragrant.
3. Add the spinach and arugula to the pan and cook until just wilted, about 6 minutes.