2 pounds spinach, tough stems discarded, leaves washed but not dried
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
Pinch of crushed red pepper
2 ounces feta, crumbled (1/2 cup)
2 tablespoons finely chopped flat-leaf parsley
Cook the pappardelle in a large pot of boiling salted water until al dente. Drain the pasta in a colander set in the sink, reserving 1/4 cup of the cooking water.
Meanwhile, in a large, deep skillet, cook the spinach over high heat, stirring until wilted, about 1 minute. Drain the spinach in a colander set over a bowl and press gently; reserve the liquid. Coarsely chop the spinach.
Wipe out the skillet and add the olive oil and garlic. Cook over moderate heat, stirring, until the garlic is lightly browned. Add the crushed red pepper and cook for 30 seconds. Add the spinach and a generous pinch of salt and cook, stirring until hot, about 1 minute.
Add the pasta to the skillet along with the reserved spinach liquid and pasta cooking water and season with salt. Cook until the liquid has nearly evaporated and the spinach is silky, about 3 minutes. Stir in the feta and parsley and serve in deep bowls.
One Serving Calories 433 kcal, Total Fat 11.6 gm, Saturated Fat 3.3 gm, Protein 18 gm, Carbohydrates 65 gm.