Description
Pasta with Garlic-Infused Olive Oil and Green Veggies is the perfect weeknight dinner recipe.
Ingredients
- 2 heads Garlic
- 1-½ cup Olive Oil
- 1 pound Dry Pasta Of Choice (I Used Linguine)
- Salt And Black Pepper
- 2 cups Green Beans, Ends Trimmed Off And Cut In Half
- 1-½ cup Peas, Thawed If Frozen
- ½ teaspoons Red Pepper Flakes (more Or Less To Taste)
- 4 cups Baby Spinach
- ¾ cups Parmesan Cheese, Grated
- Suggested Toppings: Toasted Breadcrumbs, Fresh Dill
Preparation
Preheat your oven to 375 F. Cut the tops off of the garlic heads, exposing the garlic cloves underneath. Place the garlic heads in two molds of a muffin tin, exposed garlic facing up. Cover with foil and place in the oven. Roast the garlic for 25 minutes. Remove from oven and let garlic cool for 10-15 minutes. Once cool enough to handle, release the cloves from the head by pressing firmly on the bottom. Place the garlic cloves in a medium saucepan.
Into the saucepan, also add the olive oil. Heat over medium heat for about 5 minutes or until the mixture just begins to bubble. Remove from heat and let it cool completely at room temperature.
Strain the oil through a mesh strainer and into a glass container. Cover and refrigerate the oil.
Bring a large pot of salted water to a rolling boil. Add the pasta and cook per manufacturer’s instructions for al dente. Remove from heat and drain. Set aside.
While the pasta is cooking, prepare your veggies. In a large sauté pan, heat 3 tablespoons of the infused olive oil over medium heat. Add the green beans and peas. Season with salt and black pepper and cook until tender, about 3-4 minutes. Sprinkle in the red pepper flakes. Add the spinach, and continue to cook until the spinach has wilted. Remove from heat.
Add the pasta, 1/2 cup of Parmesan cheese and 1/4 cup of the infused olive oil to the pan with the veggies. Toss to coat fully and melt the cheese. Serve the pasta topped with toasted breadcrumbs, fresh dill and additional Parmesan cheese. Enjoy!
