Rigatoni With Spinach

• 1 lb rigatoni pasta
• 1 chicken bouillon cube
• 1 teaspoon crushed red pepper flakes (or less if you don't like it spicy)
• 2 tablespoons unsalted butter
• 1/2 cup olive oil
• 1 (10 ounce) box frozen spinach, defrosted and drained of all liquid
• 10 -15 garlic cloves, finely chopped (I love garlic, you can use less if you want)
• 1/2 cup starchy pasta cooking water (you may need a little more)
• salt

1. Fill up a a large pot of salted water to boil for pasta.
2. In large saute pan, on low heat (large enough to hold cooked pasta) add olive oil, garlic, crushed red pepper and saute for about 3 minutes.
3. Add spinach, chicken bouillon cube, salt and freshly ground pepper and butter. Saute for about 2 minutes. Remover from heat.
4. Cook pasta according to package. While pasta is cooking, add the starchy pasta cooking water to spinach and garlic. Stir to combine.
5. Drain pasta, toss with sauce.

rigatoni pasta, chicken, red pepper, unsalted butter, olive oil, frozen spinach, garlic, starchy pasta cooking water, salt

Taken from www.food.com/recipe/rigatoni-with-spinach-502840 (may not work)