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Elbow Macaroni with Spinach


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  • 8 oz elbow macaroni
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 10 oz. spinach (fresh or frozen)
  • 4 oz. cherry or grape
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Parmesan cheese



Step 1

Use plenty of water: 1 gallon for every 1 lb. pasta. Boil. Add salt, if desired; reboil. Add pasta evenly. Stir frequently. Please cook "al dente" (firm to bite) to achieve its full flavor. Drain pasta. In a large skillet over medium-high heat, sauté garlic in olive oil for 3 minutes. If using fresh spinach, coarsely chop. if using frozen spinach, thaw and drain. Place spinach in sauté pan and cook until wilted, about 7 minutes, stirring occasionally. Toss spinach with tomatoes and hot pasta, season with black pepper. Sprinkle with Parmesan cheese

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