Wednesday, May 11, 2011
Roasted Garlic Spaghetti
I've been on a spaghetti kick lately, which is not very typical, and is certainly not making John a happy boy. We tend to be "shape" pasta people. You know... penne, shells, bowties, etc. We aren't long stringy pasta people... or so I thought. I'm becoming more and more of a fan, and John is becoming more and more disgruntled. He never complains, but I see his face, the way his lips slightly raise in the corner and the eyebrows furrow. Poor guy...
This pasta was a simple, light dish. The most time consuming part is roasting the garlic, but once you get that done the dish comes together in 15 minutes. Best of all it's cheesy, garlicy, and has some spinach in there so you feel well rounded. Plus did I mention it's delicious? Yeah- there's that too. It's delicious!
Source: Stephanie Cooks Original
1 head of garlic
6-8 ounces baby spinach
1/2 pound spaghetti
1/2 cup parmesan cheese
1- Preheat the oven to 350. Slice the head off the garlic, drizzle with olive oil, wrap in foil, and bake for 45-60 minutes, until soft.
2- Squeeze the garlic out of the shell and mash into a fine paste. Meanwhile, boil the water and begin cooking the pasta according to packaging directions.
3- In a large skillet, add 2-3 tablespoons of oil and the garlic paste. Heat for about 3-4 minutes, stirring.
4- Add the spinach, tossing well, until it cooks down (about 5 minutes).
5- Add an additional 2-3 tablespoons of oil. Add the spaghetti to the skillet, tossing well.
6- Add the parmesan cheese, tossing until well combined. Season with salt and pepper.
7- Serve with additional parmesan cheese, if desired.