Ingredients with Measurements:
- 1 pound Maccagno pasta
- 4 cups fresh spinach, washed and chopped
- 1 cup walnuts, chopped
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sautéing spinach and walnuts
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the Maccagno pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté until fragrant, about 1 minute.
3. Add the chopped spinach and walnuts to the skillet and sauté until the spinach is wilted and the walnuts are toasted, about 5 minutes.
4. Add the cooked Maccagno pasta to the skillet and toss to combine with the spinach and walnuts. Season with salt and pepper to taste.
5. Sprinkle the grated Parmesan cheese over the top of the pasta and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 650
- Fat: 44g
- Carbohydrates: 45g
- Protein: 20g
Substitutions for ingredients:
- Maccagno pasta can be substituted with any other type of pasta.
- Spinach can be substituted with kale or Swiss chard.
- Walnuts can be substituted with pecans or almonds.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cooked chicken or shrimp to the pasta for a protein boost.
- Substitute the red pepper flakes with chili powder for a spicier dish.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Toast the walnuts in a dry skillet before adding them to the pasta for extra crunch.
- Reserve some of the pasta water to add to the skillet if the pasta seems too dry.
- Use a good quality olive oil for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the pasta in individual bowls with a sprinkle of extra Parmesan cheese on top.
Garnishes:
- Garnish with fresh parsley or basil leaves.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta seems too dry, add a splash of pasta water to the skillet.
Food safety advice:
- Make sure to wash the spinach thoroughly before using it in the recipe.
Food history:
- Maccagno pasta is a type of Italian pasta that originated in the Lombardy region of Italy.
Flavor profiles:
- The dish has a nutty and slightly spicy flavor from the walnuts and red pepper flakes.
Serving suggestions:
- Serve the pasta hot with a side salad or garlic bread.
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Region: Italian