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Ingredients
- Olive oil cooking spray
- 1 tablespoon plus 2 teaspoons sliced garlic
- 1 heaping cup fresh basil leaves
- Crushed red pepper flakes
- One 20-ounce bag washed spinach
- 1/4 cup egg white powder (Deb El brand)
- 1/4 cup liquid egg white
- 1 tablespoon extra-virgin olive oil
- 3 cups cherry tomatoes, halved
- 1 ounce Parmigiano-Reggiano cheese, finely grated on a microplane grater
- Kosher salt
Details
Adapted from ming.com
Preparation
Step 1
1. Preheat oven to 350F.
2. Lightly coat a large saucepan or skillet with cooking spray. Place the skillet over medium-high heat, and add 2 teaspoons of the garlic. Cook the garlic, stirring, until it is golden brown. Add half of the basil leaves, spinach, salt and pepper to taste. Cook until the spinach has wilted and all the excess water has evaporated.
3. Place the spinach mixture in a bowl over ice water to chill it down quickly. Once chilled, squeeze out any excess water and put the spinach, liquid egg white and egg white powder in a blender and blend until smooth.
4. Flip a baking sheet upside down and place a piece of parchment paper or silpat liner on top. Spread out the spinach mixture in a thin layer over the sheet, roll flat with a rolling pin and bake until cooked through, about 5 minutes. Let cool slightly. Remove the paper and spinach mixture from the baking sheet, then gently peel off the paper from the solid spinach layer. Repeat with any remaining mixture. Carefully roll up the cooked mixture and cut into thin pasta-like strips.
5. Pour the oil into a nonstick skillet. Add the remaining garlic and cook until golden brown.
6. Add 1/8 tsp. red pepper flakes and the remaining basil leaves and cook until the basil has wilted. Add the tomatoes and cook until a loose sauce consistency forms.
7. Add the spinach "pasta" and three-fourths of the cheese and toss to coat evenly. Taste and season with salt and additional red pepper flakes, if needed. Place an equal amount on each of four plates and top with the remaining cheese.
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