Pasta Verde
Prep Time: 5 minutes Total Time: 20 minutes Servings: 4
This spinach and cheese sauce is a wonderful twist for a pasta recipe. The best part is it only takes a few minutes to make. Yum!
Ingredients:
2 tablespoons olive oil
¾ cup onion, chopped
2 cloves garlic, minced
fresh spinach, about 3½ cups, packed
¼ cup ricotta cheese
goat cheese, one 2 Oz. log
½ cup fresh parsley, chopped
1 tablespoon lemon juice, about half of a lemon
2 teaspoons dried basil
¼ teaspoon nutmeg
¼ teaspoon black pepper
½ teaspoon salt, to taste
¼ cup Romano cheese, finely grated
½ cup slivered almonds, toasted
Directions:
Preheat your oven to 350, then rinse the spinach in a colander or salad spinner and set aside.
Bring a pot of water to a rolling boil in on the stove and cook pasta according to package directions.
While the pasta cooks, saute onions and garlic in oil over medium-low heat until onions are translucent.
Tear spinach into pieces, and add it to the skillet with the onions and garlic.
Reduce heat to low, cover pan and allow spinach to wilt, for about 3 to 4 minutes.
Toast the almonds on a sheet pan in the oven oven for 5 to 10 minutes, stirring occasionally), then remove to a bowl.
While the spinach wilts and the almonds toast, add the remaining sauce ingredients to your blender.
When spinach is wilted, add it to your blender and puree until smooth.
Taste and add salt or additional lemon juice if needed.
Strain the pasta into a colander, than add it back to the your pot.
Toss with sauce to coat (or serve the sauce ladled over the pasta separately).
Garnish bowls with Romano chees and toasted almonds to serve. Enjoy!
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