Pasta with Spinach and Garlic

This is yummy freshly made or cold out of the refrigerator the next day. Two of my boys can't get enough. It works as a side dish or a light meal. A former colleague of Jeff's shared this recipe with us several years ago and we make it often. Thanks, Anu!

12 oz. spinach (or 9 oz. box of frozen chopped spinach)

16 oz. small pasta – shells or wagon wheels, etc.

1/3 c. olive oil

3 cloves garlic, minced or crushed

1/2 - 1 tsp. crushed red pepper flakes

salt and black pepper

1/3 to 1/2 cup finely shredded parmesan cheese (the kind you buy in the refrigerator section)

Remove and discard any tough spinach stems; chop leaves coarsely and set aside (or just thaw chopped frozen spinach).

In a 6- to 8-quart pan, cook pasta in boiling water until tender according to package directions. Just before pasta is done, stir in spinach. Cook, uncovered, stirring to distribute spinach, just until water returns to a full boil. Drain pasta and spinach.

While pasta and spinach are draining, heat oil in a sauce pan over medium heat. Stir in garlic and crushed red pepper flakes. Cook, uncovered, until garlic turns opaque (about 2 minutes). Stir into the pasta and spinach. Season to taste with salt and pepper. Stir in parmesan cheese. If desired, reserve some cheese to sprinkle on top before serving.