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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