Yet another great pasta recipe ...

Frederico Fellini said,"Life is a combination of magic and pasta." Those are words to live by here at our house! I just made another great pasta dish ... it was delicious and so easy. Next time I make it, I think I'll add a can of mild-flavored cannellini beans for a little extra nutrition. Be sure to drain & rinse the beans if you decide to use them. Recipe from Fine Cooking magazine.
Spaghetti with Garlic and Spinach
INGREDIENTS:
Kosher salt
1/4+ cup extra-virgin olive oil
6-8 large cloves of garlic, peeled, halved lengthwise & thinly sliced
10 oz. baby spinach
1# dried spaghetti (I used whole wheat pasta)
1 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
DIRECTIONS:
1. Combine oil and garlic in skillet over medium low heat. Cook, stirring often, until garlic becomes fragrant and is just beginning to turn golden, 4-6 minutes. Add spinach, 1/2 tsp. salt and 1/4 tsp. pepper and cook, tossing gently with tongs, until spinach begins to wilt, 2-3 minutes more. Remove from heat.
2. Cook pasta in boiling salted water (check box for directions). Reserve 1 cup cooking water and drain.
3. Return skillet to medium heat. Add drained pasta and 1/2 cup reserved cooking water. Cook for 1-2 minutes, tossing and stirring to combine & blend flavors. If pasta seems dry, add remainder of reserved cooking water and stir. Toss with cheese and season with salt & pepper and serve.