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In Seattle, when things grow, they grow. More than one friend has complained recently about an overabundance of spinach, so I created an answer: sauté it in olive oil until it’s limp, whirl it smooth with fresh chopped garlic, and slather it on hot pasta. With a showering of Parmesan cheese, there’s nothing better—unless you feel like adding chopped toasted pecans.
Time: 15 minutes active time
Makes: 4 servings
3/4 pound spaghetti (or other long pasta)
3 tablespoons olive oil
1 pound baby spinach (stems removed if long)
Salt and freshly ground pepper
2 tablespoons heavy cream
2 or 3 large garlic cloves, smashed
Grated Parmesan cheese, for serving
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1st Keep
 lisabee
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