See on Scoop.itLa Cucina Italiana – De Italiaanse Keuken – The Italian Kitchen

At times, one can feel glutinous about consuming too much pasta especially if the portion size is large (even for a dyed-in-wool Italophile) . So, when we crave pasta (in a slightly larger portion size) we turn to any number of leafy greens as a condiment. The following rigatoni with spinach, garlic, and parsley recipe is hearty and packed full of good for you spinach. The trick with any pasta not utilizing a traditional sauce (such as tomato) is to save some of the starchy pasta water and add as needed to create a slightly “loose” condiment. We also add plenty of good extra virgin olive oil and grated Parmigiano Reggiano.

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