Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a Dutch oven, cook pasta according to package directions; drain. Return pasta to hot Dutch oven; cover and keep warm.
Meanwhile, in a large skillet, heat butter over medium-low heat until melted. Add garlic and 1/4 teaspoon pepper; cook just until garlic is golden and soft and butter is light brown, stirring frequently and watching carefully. Remove from heat. Stir in almonds and oil. Drizzle butter mixture over cooked pasta; toss gently to coat. Cover and keep warm.
In the same skillet, cook spinach and tomatoes (or raisins) about 1 minute or just until spinach is wilted. Add spinach mixture and the 1 cup cheese to pasta mixture; toss gently to combine. Sprinkle with salt and the remaining 1/8 teaspoon pepper. Transfer to a serving platter or bowl. If desired, serve with additional cheese.