Spinach Pasta with Garlic and Basil | Dorothy Lane Market

Spinach Pasta with Garlic and Basil

PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 2
Dorothy Lane Market
  • POSTED Jul 27th, 2021
  • BY Dorothy Lane Market

INGREDIENTS

  • 2 servings (nests) of Grist Spinach Tagliatelle
  • 4 Tbsp DLM Extra-Virgin Olive Oil
  • 1 cup chopped fresh basil, divided
  • 3 garlic cloves, minced
  • 1 pinch dried chili flakes
  • 1 cup hot pasta water, reserved
  • 1 Tbsp lemon juice, or more to taste
  • ½ cup Pecorino Romano cheese, grated
  • 3 ripe tomatoes, sliced
  • ½ lb DLM Handmade Fresh Mozzarella, sliced
  • 1 handful fresh basil leaves
  • 2 Tbsp DLM Extra-Virgin Olive Oil

INSTRUCTIONS

1
Cook tagliatelle in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta water. Return pasta to same pot.
2
Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add 1/2 cup basil, garlic, and dried chili flakes; stir 1 minute.
3
Start out by adding 1/2 cup reserved hot pasta water and boil until slightly reduced, about 3 minutes.
4
Add the cooked tagliatelle, remaining 1/2 cup basil, lemon juice, and cheese, tossing over medium heat until sauce coats pasta. Add additional reserved pasta water if dry .
5
Season with salt and pepper to taste. Excellent on its own or serve with grilled chicken or shrimp.
6
For the caprese salad, season the slices of tomato lightly with salt and pepper.
7
Top each slice of tomato with a slice of fresh mozzarella. Garnish the top with fresh basil leaves.
8
Season again with additional salt and pepper, drizzle with olive oil, and serve.

IN THIS RECIPE

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Spinach Pasta with Garlic and Basil

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 10 mins
SERVINGS 2

INGREDIENTS

  • 2 servings (nests) of Grist Spinach Tagliatelle
  • 4 Tbsp DLM Extra-Virgin Olive Oil
  • 1 cup chopped fresh basil, divided
  • 3 garlic cloves, minced
  • 1 pinch dried chili flakes
  • 1 cup hot pasta water, reserved
  • 1 Tbsp lemon juice, or more to taste
  • ½ cup Pecorino Romano cheese, grated
  • 3 ripe tomatoes, sliced
  • ½ lb DLM Handmade Fresh Mozzarella, sliced
  • 1 handful fresh basil leaves
  • 2 Tbsp DLM Extra-Virgin Olive Oil

INSTRUCTIONS

1
Cook tagliatelle in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 cup pasta water. Return pasta to same pot.
2
Meanwhile, heat olive oil in large sauté pan over medium-high heat. Add 1/2 cup basil, garlic, and dried chili flakes; stir 1 minute.
3
Start out by adding 1/2 cup reserved hot pasta water and boil until slightly reduced, about 3 minutes.
4
Add the cooked tagliatelle, remaining 1/2 cup basil, lemon juice, and cheese, tossing over medium heat until sauce coats pasta. Add additional reserved pasta water if dry .
5
Season with salt and pepper to taste. Excellent on its own or serve with grilled chicken or shrimp.
6
For the caprese salad, season the slices of tomato lightly with salt and pepper.
7
Top each slice of tomato with a slice of fresh mozzarella. Garnish the top with fresh basil leaves.
8
Season again with additional salt and pepper, drizzle with olive oil, and serve.

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