Spinach and Pasta with Garlic
½ pound bow-tie (farfalle) pasta, cooked al dente (see note)
4 TBL butter (1/2 stick)
6 cloves garlic, minced
6 cups fresh baby spinach, washed
6 fresh basil leaves, finely chopped
½ tsp freshly-ground pepper
½ tsp kosher salt
Melt butter in a large skillet and add garlic, cooking until garlic is soft and fragrant. Add spinach and basil. Cook until spinach wilts. Stir in cooked pasta and season with salt and pepper.
If desired, sprinkle with a little Parmesan cheese before serving (this is not included in nutrition facts below).
NOTE: gemelli and orecchiette pasta also work well in this dish.