Not a typo in the name of this dish, more like a heads up. This is some more garlicky penne. Just what I wanted for watching all my favorite vampire movies. 30 Days of Night, anyone? I love the line, "Mr. and Mrs. Sheriff. So sweet. So helpless against what is coming." Ultra creepy.
This pasta would make Van Helsing, Buffy, or any other vampire slayer proud. Garlic has got your back three different ways. With garlic simmered in vegetable broth, sauteed with crushed red pepper flakes, and minced raw with fresh rosemary, vampires don't stand a chance. Just make sure your sweetie eats a big bowl of this penne too, lest he or she feel somewhat overwhelmed by your garlicky aroma.
Garlicky Penne with Baby Spinach (and Garlic)
Adapted from Epicurious
Adapted from Epicurious
1 1/2 medium heads of garlic, cloves peeled
2 cups vegetable broth
2 teaspoons salt
1 cup roasted bell peppers, chopped
2 teaspoons fresh rosemary, chopped
10 ounces baby spinach
8-9 ounces whole wheat penne (depending on the vegetable to pasta ratio you prefer)
1 Tablespoon extra virgin olive oil
1 teaspoon crushed red pepper flakes ( or less if you prefer it milder)
15 ounce can garbanzos, rinsed and drained
freshly ground black pepper, to taste
1 Tablespoon balsamic vinegar
toasted pinenuts to garnish, optional
Put aside 6 cloves of garlic. Put remaining cloves and the vegetable broth in a covered pot and simmer for about 30 minutes. Drain garlic in a sieve, saving the broth. Reserve 1/2 cup of the garlic broth for this recipe, and store the rest of the broth in the refrigerator for another use.
Blend cooked garlic cloves, 1/2 cup of reserved broth, and 1 teaspoon salt in a blender.
Mince the rosemary with 2 cloves of the garlic. Combine with 1 teaspoon of salt. Put in a large bowl with the spinach.
Cook the whole wheat penne according to the package. Drain.
To make the sauce, mince the remaining 4 cloves garlic. Heat olive oil in a skillet on medium heat and saute garlic with the crushed red pepper flakes for a minute. Add the roasted red pepper and saute for about 3 more minutes. Add garbanzos and garlic puree from the blender. Bring to a simmer. Season with freshly ground black pepper.
Add penne, sauce, and balsamic vinegar to large bowl with spinach and rosemary-garlic mixture. Stir to combine. The hot, slightly wet penne will wilt the baby spinach just a little, but leave it still somewhat fresh.