Spaghetti with Garlic, Chilli & Spinach

This is one of the quickest meals I make and one of the most delicious too.
It is so quick to get on the table you’ll surely make it a regular part of your repertoire. Serves 4

INGREDIENTS

• 400g Spaghetti
  
• 1/4 cup Prenzel Garlic Infused Rice Bran or Olive Oil
  
• 6 cloves of garlic finely chopped
  
• Sliced red chilli, to taste – I use 2 small red Chillies
  
• Prenzel Vincon White Wine Stock made up to 1/3 cup
  
• 2 cups small spinach leaves
  
• Salt to taste
  
• A Small handful of chopped parsley
• Grated Parmesan Cheese

METHOD

Cook Spaghetti in a large pot of salted water. When the pasta is almost cooked to your liking, Heat oil in a frying pan over a medium heat. Add Garlic and Chilli and cook for a few minutes until the garlic starts turning golden. Add the Vincon Wine Stock and cook for about 20 Seconds or so.

Add the Spinach (with lid on) to the pan to wilt the spinach - this only takes about a minute. Then add the spaghetti and gently mix together.

Serve with Parsley and Grated Parmesan Cheese.