Pasta with Spinach and Red Potatoes

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Pasta with Spinach and Red Potatoes

 

10 ounces small, red-skinned potatoes, washed but unpeeled

1 1/2 tablespoons extra-virgin olive oil

5 cloves garlic, chopped

1 1/2 pounds spinach, cleaned and cut into strips about 1/2-inch wide or less

kosher salt to taste

1/8 to 1/4 teaspoon freshly ground black pepper

2 teaspoons fresh thyme, chopped, or a heaping 1/2 teaspoon dried

14 ounces short pasta such as penne or ziti, cooked according to package

directions, and drained with about 1/3 cup of cooking water reserved

6 tablespoons grated Parmesan cheese plus additional for the table

 

Cut potatoes into very thin slices. Put into a saucepan fitted with steamer

basket and about æ inch of water. Cover and steam over medium heat until very

tender, about 20 minutes.

Put 1/2 tablespoon of the oil in a wok or large skillet over medium-low heat.

Add garlic and cook 1 1/2 to 2 minutes, just until it begins to turn a very

light golden color. Add spinach and cook, tossing a few times until just wilted,

about 5 minutes. Add potatoes, salt, pepper, and thyme to skillet and toss

again. Add pasta, remaining oil, and just enough cooking water until mixture has

a light coating but isn't soupy. Add Parmesan, toss, and serve with additional

grated Parmesan at the table.

Makes 4 servings.

 

 

 

 

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