Veal Parmesan, Garlic and Herb Penne Pasta and Sauteed Spinach with Garlic

Ingredients

• 1 lb Penne Pasta
• 2 tbsp Salt (for boiling pasta water)
• 0.25 cup Extra Virgin Olive Oil
• 6 cloves Garlic (thinly sliced)
• 0.5 tsp Red Pepper Flakes (adjust to taste)
• 0.25 cup Fresh Parsley (finely chopped)
• 0.25 cup Fresh Basil (chopped or torn)
• 0.5 cup Parmesan Cheese (freshly grated, plus more for serving)
• 0.5 tsp Black Pepper (freshly ground)

Instructions

1. 1

   Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt, then add the penne pasta. Cook according to package directions until al dente (firm to the bite). Before draining, carefully reserve about 1.5 cups of the starchy pasta water.

2. 2

   While the pasta cooks, heat the extra virgin olive oil in a large skillet or pan over medium-low heat. Add the thinly sliced garlic and red pepper flakes. Cook gently for 2-3 minutes, stirring frequently, until the garlic is fragrant and turns a pale golden color. Do not let it brown or it will become bitter.

3. 3

   Drain the cooked pasta and immediately transfer it to the skillet with the garlic-infused oil. Turn the heat to low.

4. 4

   Add the chopped fresh parsley, fresh basil, 0.75 tsp salt, and freshly ground black pepper to the skillet. Toss everything together for about 30 seconds to coat the pasta evenly.

5. 5

   Pour in 1/2 cup of the reserved pasta water and add the 1/2 cup of grated Parmesan cheese. Toss the pasta continuously and vigorously for 1-2 minutes. The starchy water will emulsify with the oil and cheese, creating a light, creamy sauce that clings to the pasta.

6. 6

   Check the consistency. If the pasta seems too dry, add more reserved pasta water, a tablespoon at a time, until it reaches the desired sauciness. Taste and adjust the seasoning with more salt or pepper if needed.

7. 7

Ingredients

• 450 g Fresh Spinach (About 1 lb, washed and thoroughly dried)
• 2 tbsp Extra Virgin Olive Oil
• 4 cloves Garlic (Thinly sliced)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Chili Flakes (Optional, for a little heat)

Instructions

1. 1

   Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil shimmers, add the thinly sliced garlic and red chili flakes (if using).

2. 2

   Sauté the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant and turns a very light golden color. Do not let it brown, as burnt garlic will taste bitter.

3. 3

   Add the thoroughly dried spinach to the skillet. The pan will be very full. If necessary, add the spinach in 2-3 batches, allowing the first batch to wilt down for about 30 seconds before adding the next.

4. 4

   Using tongs, gently toss the spinach to coat it with the garlic-infused oil. Continue to toss until all the spinach has wilted and turned a vibrant green, which should take about 2-3 minutes.

5. 5

   Remove the skillet from the heat immediately to prevent overcooking. Squeeze out any excess liquid if you prefer a drier consistency. Season with salt, black pepper, and fresh lemon juice. Toss one last time and serve immediately.