RECIPE: Spinach With Penne

[Guest guest]

Something spicy to keep everyone happy LOL

 

Obviously, this recipe would work with other green leafy things, but I used

spinach cuz

that's what was in the crisper and it wilts quickly. You could also use another

kind of

pasta, but I always like the way it turns out with penne.

 

The recipe is for two persons, but could be halved for one or doubled for four

(I like

recipes that do that ).. It's my own, so no one to blame but me, although there

are

variations on it, I am sure, in most kitchens.

 

SPINACH WITH PENNE

 

100 grams (ca. 1/4 pound) penne

Bunch of spinach (8 to 10 ounces or 225 grams), long stems removed

One or two teaspoons olive oil

Half a small onion, chopped

Two garlic cloves, chopped

Half a small chilli (depending on heat factor), chopped (optional - or add more

if you like

the 'heat')

One or two tablespoons vegan creme cheez*, separated into bits

Two tablespoons pine nuts

Handful of cherry tomatoes, halved

Salt and pepper to taste

Two tablespoons cilantro, chopped, and a few sprigs for garnish

Wedge of lemon, to squeeze over finished dish

 

*Obviously, lacto-vegetarians could substitute dairy cream cheese

 

Cook penne according to instructions. Meanwhile wash the spinach and drain in

collander.

Heat oil in large pan (it must hold all spinach as well as pasta) and cook onion

over

medium heat until translucent. Add garlic, chilli and pinenuts, being careful

not to let

anything burn, and stir. Add cherry tomatoes, stirring until they have been

coated in the

flavours in the pan. (If the phone rings, the pan can be taken off the heat at

this point.)

 

Add wet spinach, turning it in the oil and other ingredients so that the

flavours will mix.

Put lid on the pan to wilt the spinach - a couple of minutes is plenty of time.

Meanwhile,

drain the penne, add to the spinach mixture and mix for a few seconds, remove

from heat,

season, and add cilantro and creme cheez and a squeeze of lemon. Transfer to

serving

bowl and add a last sprig or two of cilantro. Simple, but a favourite of mine.

 

Notes:

1. If you don't have fresh spinach, you can use defrosted and drained frozen

spinach,

adding it as above, but it's not as nice.

2. I divide the creme cheez into bits (with a spoon) on a small saucer and

return to fridge

while I'm doing the rest. It mixes better that way - just don't forget it.

 

From Pat

[Guest guest]

Thanks for that recipe, Pat!

 

Tried it last night... tasty :-)

 

Gareth

[Guest guest]

> Thanks for that recipe, Pat!

>

> Tried it last night... tasty :-)

 

Glad you liked it I love cooking with pasta - it is so forgiving!

 

Love, Pat