-
1
Preheat your oven to 375 F. Cut the tops off of the garlic heads, exposing the garlic cloves underneath.
-
2
Place the garlic heads in two molds of a muffin tin, exposed garlic facing up.
-
3
Cover with foil and place in the oven.
-
4
Roast the garlic for 25 minutes.
-
5
Remove from oven and let garlic cool for 10-15 minutes.
-
6
Once cool enough to handle, release the cloves from the head by pressing firmly on the bottom.
-
7
Place the garlic cloves in a medium saucepan.
-
8
Into the saucepan, also add the olive oil.
-
9
Heat over medium heat for about 5 minutes or until the mixture just begins to bubble.
-
10
Remove from heat and let it cool completely at room temperature.
-
11
Strain the oil through a mesh strainer and into a glass container.
-
12
Cover and refrigerate the oil.
-
13
Bring a large pot of salted water to a rolling boil.
-
14
Add the pasta and cook per manufacturers instructions for al dente.
-
15
Remove from heat and drain.
-
16
Set aside.
-
17
While the pasta is cooking, prepare your veggies.
-
18
In a large saute pan, heat 3 tablespoons of the infused olive oil over medium heat.
-
19
Add the green beans and peas.
-
20
Season with salt and black pepper and cook until tender, about 3-4 minutes.
-
21
Sprinkle in the red pepper flakes.
-
22
Add the spinach, and continue to cook until the spinach has wilted.
-
23
Remove from heat.
-
24
Add the pasta, 1/2 cup of Parmesan cheese and 1/4 cup of the infused olive oil to the pan with the veggies.
-
25
Toss to coat fully and melt the cheese.
-
26
Serve the pasta topped with toasted breadcrumbs, fresh dill and additional Parmesan cheese.
-
27
Enjoy!
