Orecchiette With Spinach And Parmesan Recipe

About this recipe

A comforting vegetarian dinner featuring tender orecchiette pasta, sautéed onions, garlic, and fresh spinach, all brought together with a generous sprinkle of parmesan cheese.

Ingredients

• 500 ml Oleev Olivana Natural Olive Oil (Tin)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 g Pastazara Fusilli Pasta
• 100 g Kale Leaf
• 1 kg Supreme Harvest Iodized Salt
• 100 g Catch Sprinklers - Black Pepper Powder
• 50 g Zoff Premium Indian Bay Leaf

Instructions

1. 1. Bring a large pot of water to a boil for the pasta.
2. 2. Heat 1/3 cup olive oil in a large skillet over medium heat. Add 2 chopped onions, 2 minced garlic cloves, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 bay leaf. Stir well, reduce heat to medium-low, cover, and cook until the onions are very soft, about 25 minutes.
3. 3. Add 1 cup fusilli pasta to the boiling water and cook according to package instructions. Reserve 1 cup of pasta water before draining the pasta.
4. 4. Return the drained pasta to the pot. Add the onion mixture, 10 cups of kale, and half of the reserved pasta water. Toss well to wilt the kale. If the mixture is too dry, add more pasta water as needed.
5. 5. Adjust seasoning with salt and pepper to taste. Serve warm.