Garlicky Italian Pasta
Fragrant garlic ties everything together in this rustic pasta dish that calls for shredded meat leftovers--shredded chicken or pulled pork would be equally delicious.
Photography: linda xiao
Source: Martha Stewart Living, April 2016
- Coarse salt and freshly ground pepper
- 1 box gemelli pasta
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 4 cups spinach
- 1 cup frozen peas
- 2 cups shredded Wine-Braised Brisket
- 1/2 cup grated Parmesan
- Freshly grated lemon zest, for serving
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente; drain, reserving 1/4 cup pasta cooking water.
While the pasta is cooking, heat a medium pot over medium-high. Add olive oil and garlic; cook, stirring, 1 minute. Add spinach, peas, and brisket. Cover; cook 3 minutes. Stir in pasta and Parmesan; add reserved pasta cooking water to loosen, if needed. Season with salt and pepper. Top with lemon zest before serving.