This is one of those pasta dishes that is a great side dish with just about any protein and people are always going back for a second helping.
 
Serves 4-6
 
1 lb. of uncooked Orecchiette or Fusilli
24 oz. (2 bunches) fresh spinach rinsed, squeezed well, and chopped or 2 (10 oz., packs frozen chopped spinach, thawed and squeezed well
1/3 cup olive oil
6 large garlic cloves, minced
½ tsp. pepperoncino (Calabrian red pepper chili flakes)
1 tsp salt
¼ cup chopped fresh flat leaf parsley
2 tsp lemon juice
½-(3/4) cup freshly Parmigiano Reggiano cheese
 
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook approximately 7-8 minutes just before it is al dente; stir in chopped spinach until water returns to a boil.
Drain pasta spinach mixture and returned to pot.
While the pasta is cooking, heat the olive oil over medium heat in a medium pan. Stir in the garlic and pepperoncino. Cook uncovered just until garlic turns opaque, approximately 1-2 minutes. Be careful not to brown garlic or it will become bitter.
Add the garlic mixture to the pot with the pasta and spinach and stir in the lemon juice and Parmigiano Reggiano cheese. Toss well without breaking up the pasta. 
Adjust seasoning and serve warm or lukewarm warm as a pasta salad.