Go Green Linguine

I had picked up some spinach noodles the last time I went to the Asian market and had no clue what I was going to do with them. Then I got my latest issue of Everyday With Rachael Ray and found this recipe, perfect!


I cut this recipe in half as all of this green stuff cooked up together would definitely not be approved by Tom. Get some water on to boil and we can begin!


You don't need much to make this delicious meal, just some salami, cabbage, spinach, garlic and some spinach noodles.


Chop up your garlic, I get giddy when I see this much garlic going into my food.


Chop up your cabbage.


Chop up your delicious salami and use every bit of will power you have not to eat a piece. OR just have some, because salami is delicious.


Get your pasta into the boiling salted water.


In another pan, get your salami frying. I have never fried salami before, have you?


Once it is nice and crispy get it out and on to some paper towel. It is probably best to taste test a piece to be sure it is perfect ;)


Get your garlic in the vacated pan, you can imagine how awesome the kitchen is smelling at this point.


Grab some of the pasta water and then drain your noodles.


Get the cabbage in the pan and stir it around, you can add some pasta water if the garlic starts to get too cooked like mine. I still have not mastered my electric stove.


Stir in the spinach and get it moving around, it will wilt quickly.


Drop the noodles in the pan with some more of the pasta water and give it all a stir to combine.


Plate it up and top with the salami. This was so incredibly good. The garlic and the salami give such great pops of flavor and the greens really make this dish. I will definitely be picking up more of those noodles and making this again.