Pecan Spinach Pasta

• 500 grams pasta (ideally penne)
• 3 generous tablespoons olive oil
• 2 large garlic cloves, chopped
• 1 onion (ideally red), sliced
• ¾ cup pecan halves
• 1 pack of frozen spinach, or, better, a moderate amount of fresh spinach
• Crushed red pepper flakes, to taste
• Salt to taste
• 1 cup feta cheese or feta substitute (optional)

Ingredients for 6 servings (1.1 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Bring a pan of water to a boil and once it has a good rolling boil, put in the pasta. Start checking it about 2 minutes before the amount of time specified on the package by tasting a piece. A commonly held ideal for pasta is that it should be al dente, which means a tiny, tiny bit undercooked, rather than soft and mushy; it does not mean raw. Drain the pasta once it's done.

   Stovetop
2. 2

   While the pasta is cooking, combine the olive oil, red pepper flakes, and garlic in a cold skillet. Put them on medium heat.

   Stovetop
3. 3

   After a brief amount of time, add the onion slices.

4. 4

   Once the onion is slightly browned, add the pecan halves and sauté them for two minutes.

5. 5

   Add the spinach.

6. 6

   Once the spinach is done, add salt.

7. 7

   Put the sauce on the drained pasta and serve.