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Penne Pasta with Spinach and Garlic

  • 450 gr. (1 lb) penne pasta
  • 675 gr. (1 1/2 lb) spinach, picked and washed weight
  • 85 gr. (3 oz) Parmesan, finely grated
  • 75 ml. (2-1/2 fl oz) extra virgin olive oil
  • 2 large garlic cloves, thinley sliced
  • juice of 1/2 lemon
  • pepper and salt

Cook the pasta according to the directions on the side of the packet. When the penne is cooked, drain it and only then put a huge pot (big enough to hold all the spinach, which will go down to nothing) on a gentle heat with the oil in it. Put the garlic in the pan and swirl it around so that all the slices separate and are an even light golden colour. Turn up the heat and add the spianch; make sure any water that comes out of it evaporates. Stir constantlt, and when the spinach is cooked (should take about 5 minutes), add the penne, season and then take off the heat. Stir in half of the Parmesan, squeeze in the lemon juice, stir and taste for seasoning. sprinkle with the remaining Parmesan and serve.

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