Orecchiette with Spinach and Garlic Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			2 bunches (about 12 oz. each) spinach, rinsed and well drained 12 ounces dry orecchiette 1/3 cup olive oil 6 cloves garlic, minced 1/2 teaspoon crushed dried hot red chiles salt 1/2 cup grated Parmesan cheese
			Remove and discard spinach stems; chop leaves coarsely and set aside. In a 6- to 8-quart pan, cook orecchiette in 4 quarts boiling water just until tender to bite (12 to 15 minutes); or cook according to package directions, Just before pasta is done, stir in spinach. Cook, uncovered) stirring to distribute spinach, just until water returns to a full boil. Drain pasta and spinach. While pasta is cooking, heat oil in a wide frying pan over medium heat. Stir in garlic and chiles. Cook, uncovered, until garlic turns opaque (about 2 minutes). Add pasta and spinach to pan; mix lightly usmg 2 spoons. Season to taste with salt. Serve with cheese to add to taste.