Elbows with garlic oil and greens
This shelf holds one product and barely anything else, so tonight is a pantry dinner built on ready pasta and what most kitchens keep. Garlic and oil make the sauce, and if you have any greens, they bulk it up.
About 550 calories a serving, 24 g protein, 105 g carbohydrate, 5 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 2 cups fresh spinach or kale
From your shelf
- one 8.8 oz package fully cooked elbows ready pasta (Barilla)
Staples
- 3 tablespoons olive oil
- 3 cloves garlic
- to taste salt
- to taste pepper
- Slice 3 cloves garlic thin and warm 3 tablespoons olive oil in a large pan over medium heat. Add the garlic and cook until it turns golden and fragrant, about 2 minutes, stirring so it does not brown.
- Pour in the entire package of ready pasta and toss to coat it in the oil, cooking for 1 minute to warm it through.
- Add 2 cups fresh spinach or kale, season with salt and pepper, and toss until the greens wilt, about 2 minutes. If the pan seems dry, add a splash of water.
Note Swap spinach for any tender green, or omit it altogether for plain garlic elbows. Leftovers keep covered in the fridge for three days and warm gently in a pan with a little water. Serve with grated cheese or a side of lemon wedges.
On the label
WATER, PASTA [SEMOLINA (WHEAT), DURUM WHEAT FLOUR], EXTRA VIRGIN OLIVE OIL, SEA SALT
Barilla, entrees, sides & small meals, serving 120 GRM, package 7 oz. Ingredients as printed on the label.
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Cooks as macaroni. Half of it left? Use up the macaroni.