Ok, I omitted the cream and all the bad stuff. Ha! Now, it’s good… and good for you!
This is actually quite similar to something I had made before. I remember wanting to try it again at some point. But instead of arugula, I was going to use spinach. And so, I did! Also this time, I opted to not boil the oil and sauté the garlic. So, the EVOO is almost like a finishing ingredient. Everything is fresh and barely cooked. Except for the fusilli and my leftover chicken, of course.
Speaking of chicken, if you have leftover meat of some kind, it would be perfectly fine to throw it in there, as well. Just dice it first, if it isn’t already.
So, there you go. Delicious dinner in a snap! I actually liked this better than the first one I had made. But if you’re a fan of arugula, feel free to substitute.
Ingredients (2-3 servings):
1/2 lb. Fusilli
3 cups Baby Spinach
1-2 Garlic Cloves, minced
1 Chicken Breast Filet, cooked and diced (optional)
1/4 cup EVOO
Red Pepper Flakes, to taste
Salt, to taste
Grated Parmesan, to taste
Cook fusilli to al dente in a pot. When done, drain the water and turn heat down to low. In the same pot with the fusilli, add EVOO, spinach and garlic. And if you have leftover meat, dice it and throw it in there, too. Season with salt and pepper flakes. Toss until spinach leaves are wilted, about 2-3 minutes. Serve with parmesan.