Spinach and spice pasta

Ingredients

2 servings

• 400 g rigatoni cooking time 14 min
• 400 g frozen spinach
• 2 tablespoons olive oil use a "mild" olive oil e.g., from Spain, Morocco, Tunisia
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cardamom
• 1 generous pinch of hot chili pepper, e.g., cayenne
• 1 generous pinch of ground nutmeg
• 3 teaspoons coarse salt
• 1 yellow and very juicy lemon
• 20 cl heavy cream
• 1 garlic clove, large clove, otherwise 2

Steps

1. 1

   In a large pot, bring water to a boil with 1 teaspoon of salt

2. 2

   Add frozen spinach to the boiling water

3. 3

   When it returns to a boil, add the pasta

4. 4

   1 or 2 minutes before the pasta is "al dente", drain it

5. 5

   Mix in the pot: the spices (salt, pepper, chili, cardamom, nutmeg); the lemon juice; the grated (or pressed) garlic and the pasta with the spinach

6. 6

   Reheat the mixture for 1 or 2 minutes

7. 7

   Add the liquid cream and heat everything over low heat while stirring

8. 8

   Turn off the heat, cover and let rest for 5 minutes

9. 9

   Serve with a tablespoon of olive oil per plate