Spinach & Garlic Capellini with Red Chili Pepper Flakes

Happy Monday guys! These past few weeks have been pretty CRAY CRAY. With moving and the natural day-to-day craziness that comes with life sometimes, we have been non-stop! But I am happy to say that we are starting to feel settled and officially on the downhill side of craziness (for now!). With that being said, I can now put in some serious hours in my happy spot, the kitchen! Thanks for being patient and get ready for some yumminess...

I believe that simple foods are the best foods. And this Spinach & Garlic Capellini is proof that I am right! 

This dish can be thrown together in literally minutes. It's perfect for those weeknights after work when you'd rather do ANYTHING but put effort into cooking. Not only is it simple, it looks and tastes super fancy. Your spouse/bestie/self will think you are heaven sent for whipping them up such a gourmet meal on a weeknight. They're SO lucky to have you… (wink, wink).

What I love most about this dish is that it is so light. The flavors are delicate and subtle. You get the taste of garlic without the bite. The spinach gets all creamy and melt-in-your-mouth-y. And the red chili pepper flakes add just a bit of a kick to make things interesting. Your palate is going to thank you for this one… Enjoy!

Serving Size: 5-6

What You'll Need:

  • 16 ounces capellini (angel hair pasta), dry 
  • 1/2 cup olive oil
  • 7 cloves garlic, peeled and sliced
  • 10 cups fresh spinach, loosely packed
  • 1/2 tablespoon red chili pepper flakes 
  • salt and pepper to taste

Directions:

  1. Bring a large pot of water to a boil. Add salt to the water if desired. Cook pasta according to package directions.
  2. In the meantime, combine olive oil and garlic in a large sauté pan. Cook over medium-low heat for 4-5 minutes. The garlic should be fragrant and slightly golden. Stir in spinach. Add salt and pepper to taste. Toss gently with tongs for about 2-3 minutes, until spinach has wilted. Remove from heat.
  3. Once pasta is cooked, reserve half a cup of the cooking water before draining it. 
  4. Add the drained pasta and cooking water to the sauté pan with the garlic and spinach. Add  red chili pepper flakes. Cook over medium for 2-3 minutes, stirring often, to let the flavors combine. Add more salt and pepper if you would like. Serve immediately. 
Cortney SeaverComment