Sunday, April 19, 2009

Pasta with Spinach and Blue Cheese

FOUND IT: At the NY Times' Bitten blog, my favorite place to go find new things to try.

This is a nice side, especially if you have really good pasta to use.


Salt and pepper to taste
1 pound spinach
1 pound spaghetti, linguine, or other pasta
2 tablespoons butter (preferred), or extra virgin olive oil
1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled

Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.

When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.

Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

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