Gosh, the power of freshly shaven parmesan cheese mixed with walnuts and minced garlic can rock your palette to the max! Add in wilted spinach to Al Dente bow-tie pasta, drizzled with oil, and you have yourself a nice Mediterranean pasta salad lunch. See how it’s made below (and don’t forget some cracked pepper and sea salt at the end!)
Overview
Making this special delight is nutritious, delicious and easy. It’s packed with nutrients and the process is simple and quick.
Short on time? Check out my reel and/or read about the recipe below!
The Nutrients
Take a look, there aren’t many ingredients and each is packed with great nutrients!
- Olive and canola oil (while you don’t have to use two different oils like I did, I like to add in a tablespoon at the end of canola oil for additional omega-3 fatty acids, which are considered hearty healthy.
- Walnuts. Don’t forget, when you add in the walnuts, you will also get additional omega-3’s there.
- Spinach will wilt nicely once your pasta is hot and ready for mixing everything together. Spinach also contains great fiber, and a nutrient-rich green full of carotenoids from vitamin A, and a great source of vitamin C as well as other minerals, like calcium and iron.
- Parmesan. Be sure to grate it with a microplane for extra sharpness!
- Bow-tie pasta. Be sure you cook this al dente, which is “undercooked” to maintain the texture.
- Raw. minced garlic cloves. I added three but add as many as you want for both the immense health benefits as well as taste.
- Ground pepper and sea salt, to taste. I like a lot of ground pepper for a good kick 🙂
The Process
Boil a big pot of water, add a pinch of salt to the water. Cook your pasta – be sure it’s al dente, which means that it’s just a little harder (underdone) than you’re used to, mix with a bit of oil to be sure it doesn’t stick, then add in your fresh spinach to get it wilted right away with the steam and the rest of the yummy ingredients.
Voila!
You have yourself a yummy lunch – it’s even better cold, so make this in advance and enjoy some all week (my recipe yields 4 servings!) Sometimes, I like to add an egg, over-easy, right on top for additional protein and it also ties in nicely with these ingredients.
I mentioned this in the notes, as well, but if your pasta feels “sticky,” then lessen the amount of parmesan cheese and increase the oil by another tablespoon or more.
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Spinach Walnut Pasta
Equipment
- 1 Pasta pot
- 1 Paring knife
- 1 Garlic press optional
Ingredients
- 2 Cups uncooked bowtie pasta
- 1 Cup grated parmesan cheese
- 3 cloves raw garlic, minced
- 1 Cup raw spinach
- 2 Tbsp olive oil additional, if desired
- salt and pepper to taste
Instructions
- Bring pasta pot of water to a boil, add a pinch of salt to the water.
- Add bow-tie pasta to the water, for al dente, boil for 9 minutes (no longer than 11).
- Mince garlic, grate parmesan cheese. When pasta is done, add 1 tbsp of olive oil and mix thoroughly.
- While the pasta is still steaming hot, add the garlic, spinach, and mix. Add parmesan and walnuts. Mix another tbsp (or more) of olive oil until ingredients are incorporated.
- Sprinkle freshly ground pepper and sea salt, to taste.
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