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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


  1. 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.

  2. 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.

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