Pasta is delightfully flexible and tasty – it’s easy to prepare an elegant dish in just a few minutes, and it goes with almost anything. This week the Washington Post had a nice article reminding us all about why we love pasta so much, and all the myriad things you can do with it. I’ve got one to add – pasta with spinach sauce and blue cheese.
I was actually planning on making it this week before I read this article, which isn’t surprising considering how often I eat pasta, but it still felt as though they read my mind. I like this dish because it feels fancy, but takes no more time to prepare than just cooking pasta. I even bought special cheese for it, because I was feeling adventuresome. I bought Roquefort, partly because I’ve never had it and partly because it may soon be unavailable in this country, thanks to ex-President Bush and his bizarre last-minute trade laws. This one does seem ludicrous even by his usual twisted standards. I understand promoting American products in a bad economy, but how does taxing a cheese that can only be made in one little village in France going to help? What did that cheese ever do to him?
The cheese was delicious, and well worth the adventure. This is one of those cases where, for me, paying extra for the good stuff makes a real difference. It was strong, but creamy and not sharp. It was very rich! In its place, you could use any sort of gorgonzola or a mild blue cheese. Or, you could use a generous helping of parmesan for a different twist on the same.
Pasta with Spinach Sauce
- 1/2 lb pasta (shells are good)
- 1 lb of frozen chopped spinach
- 2 cloves garlic
- olive oil
- 1 tsp lemon juice
- salt and pepper
- Crumbled Roquefort or gorgonzola, or grated parmesan (as much or as little as you like)
- Start the pasta cooking.
- While it cooks, mince the garlic and saute in olive oil over low heat until it starts to brown.
- Add lemon juice and spinach; stir over medium heat until the spinach melts and cooks. Add salt and pepper to taste.
- When the pasta is done, drain and toss with sauce. Stir in cheese, or sprinkle it over top.