MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spinach One-Pot Pasta
Categories: Pasta, Greens, Seafod, Chilies, Citrus
Yield: 4 servings

Salt
12 oz Short-shaped pasta
1 lb Mature spinach; tough ends
- trimmed
+=OR=+
20 oz (2 bags) baby spinach
Olive oil
6 Oil-packed anchovies
3/4 c Grated Parmesan; more for
- garnish
1/4 ts Red-pepper flakes
1 Lemon; halved

Bring a large pot of salted water to a boil. Add the
pasta and adjust the heat to maintain a gentle boil.
Cook until just shy of al dente, about 1 minute less
than the package instructions. Reserve 1/2 cup pasta
water.

Place the spinach in a large colander in the sink. Drain
the pasta over the spinach. Drizzle with oil and stir to
prevent the noodles from sticking.

Wipe out the pot and place over medium-high heat.
Carefully add 2 tablespoons olive oil and the anchovies
(it might splatter) and stir until they start to
dissolve, about 30 seconds.

Pour the pasta and spinach into the pot, add the cheese
and red-pepper flakes and stir until a glossy sauce
forms and the spinach fully wilts, 1 to 2 minutes. If
the pasta looks dry, add the reserved pasta water 1 or 2
tablespoons at a time. Use two forks to separate any
spinach clumps, if needed.

Squeeze a lemon half over everything. Taste and season
as needed with more salt or lemon. Garnish with more
cheese, if desired.

By: Yasmin Fahr

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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