Tuesday, April 27, 2010

Spaghetti with Spinach Sauce

Don't worry, this is not a variation of my Creamy pea Pasta. They are actually NOTHING alike. Last night I was planning on Asparagus and Goat Cheese Lemon Pasta. However, for the second time in a row, the asparagus I bought from a particular vendor at the Farmer's Market was molded inside the bunch. Given the fact that I do have a mold allergy, I have to throw the whole bunch away. (which last night was two bunches). That's $6.00 in the trash. I was highly pissed and scrambling for something to substitute for dinner. I pulled out one of Giada's recipes and let it inspire me to suit what I had on hand. It came out very well, though I believe next time I would prefer to saute off the onion's and garlic first. I will definately be making this again in the future. It's so easy and quick.

Spaghetti with Spinach Sauce
1 lb spaghetti
3 garlic cloves
1 small onion
4 ounces Goat Cheese
1/4 cup mascarpone cheese
pinch of salt
pinch of pepper
1 box frozen chopped spinach, thawed and drained
1/2 cup freshly grated Parmesan

Boil noodles in salted water till tender. Drain.

In a food processor, chop onion and garlic. Add spinach, salt and pepper and blend. Add Goat Cheese and mascarpone and pulse until mixed well. Pour mixture over hot noodles and mix until well blended. Top with Parmesan. This is a "dry" recipe. The "sauce" just coats the noodles but do not look for an actual sauce. You can add some pasta water to loosen the mixture up a little bit if needed.

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