Popeye because of the spinach: This creamy spinach pasta sauce is an outgrowth of Nouvelle Cuisine that has been adopted by pizzerias (as a first course) and has become very popular. To serve 4:
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 11/2 packed cups cooked spinach
- 1 clove of garlic, crushed but left whole
- 3 tablespoons olive oil
- 1/2 cup heavy cream
- 1/3 cup whole milk (optional)
- One pound penne or any other short, robust walled pasta
- Salt, pepper, and grated Parmigiano to taste
Preparation:
Set a pot of salted water to boil. Meanwhile, chop the spinach. When you add the pasta to the water, set the garlic to brown in the oil in a large skillet. As soon as it begins to brown, add the spinach and toss. After two or three minutes, stir in the cream, and, if you wish, some milk as well. Check the seasoning and keep the sauce warm while the pasta is cooking. When the pasta’s just shy of being done, drain it and, before the colander stops dripping, pour it into the skillet. Turn the heat to high and finish cooking the pasta in the sauce. Serve with the grated Parmigiano.
Note: Risotto alla braccio di ferro is also good. Have a quart of broth or bouillon simmering on the stove, and start by mincing a quarter onion and a clove of garlic; sauté the mixture, and when the onion’s translucent add 11/2 cups of rice. Stir in the spinach and add boiling broth, a ladlefull at a time, until the rice is cooked. Then stir in the cream, cover, the risotto, and let it stand for two minutes. Serve with grated cheese.
Serves 4.
Note: Risotto alla braccio di ferro is also good. Have a quart of broth or bouillon simmering on the stove, and start by mincing a quarter onion and a clove of garlic; sauté the mixture, and when the onion’s translucent add 11/2 cups of rice. Stir in the spinach and add boiling broth, a ladlefull at a time, until the rice is cooked. Then stir in the cream, cover, the risotto, and let it stand for two minutes. Serve with grated cheese.
Serves 4.
