Delitia of Parma from Emilia-Romagna.
Spaghetti with spinach, garlic butter and Parmigiano
4 ounces spaghetti
2-4 cloves garlic
4 cups fresh spinach, chopped
2 tablespoons butter
Freshly ground black pepper
4 tablespoons Parmigiano-Reggiano
- Start the pasta simmering in a large pot full of salted water.
- Chop the spinach and mince the garlic.
- Melt the butter over medium heat in a large saucepan. When it's hot and bubbling, add the minced garlic and cook until the garlic starts to turn translucent but not brown. Add the chopped spinach with salt and pepper to taste and cook, stirring often at first, until the spinach wilts. Leave over very low heat (or a simmer burner if you have one).
- Drain the pasta, put in warm bowls, and top with the spinach and finally plenty of Parmigiano-Reggiano to taste.