MSGID: 1:396/45.0 674a2bcc   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spinach One-Pot Pasta   
    Categories: Pasta, Greens, Seafod, Chilies, Citrus   
         Yield: 4 servings   
       
              Salt   
        12 oz Short-shaped pasta   
         1 lb Mature spinach; tough ends   
              - trimmed   
              +=OR=+   
        20 oz (2 bags) baby spinach   
              Olive oil   
         6    Oil-packed anchovies   
       3/4 c  Grated Parmesan; more for   
              - garnish   
       1/4 ts Red-pepper flakes   
         1    Lemon; halved   
       
     Bring a large pot of salted water to a boil. Add the   
     pasta and adjust the heat to maintain a gentle boil.   
     Cook until just shy of al dente, about 1 minute less   
     than the package instructions. Reserve 1/2 cup pasta   
     water.   
        
     Place the spinach in a large colander in the sink. Drain   
     the pasta over the spinach. Drizzle with oil and stir to   
     prevent the noodles from sticking.   
        
     Wipe out the pot and place over medium-high heat.   
     Carefully add 2 tablespoons olive oil and the anchovies   
     (it might splatter) and stir until they start to   
     dissolve, about 30 seconds.   
        
     Pour the pasta and spinach into the pot, add the cheese   
     and red-pepper flakes and stir until a glossy sauce   
     forms and the spinach fully wilts, 1 to 2 minutes. If   
     the pasta looks dry, add the reserved pasta water 1 or 2   
     tablespoons at a time. Use two forks to separate any   
     spinach clumps, if needed.   
        
     Squeeze a lemon half over everything. Taste and season   
     as needed with more salt or lemon. Garnish with more   
     cheese, if desired.   
        
     By: Yasmin Fahr   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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