Servings:
4
Prep time:
20
Cooking time:
18
INGREDIENTS
- - 320 g of rice linguine
- - 800 g of spinach
- - 2 cloves of garlic
- - 1 red pepper
- - 1 teaspoon of coriander
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Clean the spinach to remove all the roots and leaving only the leaves. Wash and dry with the salad centrifuge.
- Chop together half of the spinach, garlic and chili.
- Fry the mixture in a pan on medium heat with six tablespoons of olive oil for 2-3 minutes. Turn up the heat and add the rest of the leaves a little at a time while stirring. Add salt and turn off when the leaves are still crispy.
- Cook the rice linguine in boiling salted water with a tablespoon of oil. Drain and toss in the pan for 1 minute with the vegetables, sprinkle with cilantro and serve.
