steam the spinach lightly / just limp it
drain it and squeeze the moisture out
whir it up in the blender with some
half n half / spritz of salt and pepper
grating of nutmeg
this is a sauce for liguine or cappellini
or your favorite pasta shape
along with the newly made ricotta
that has been marinated overnight
in chopped fresh herbs
like parsley sage rosemary thyme
some chopped garlic and olive oil
sprinkle of salt / dash of lemon pepper
warm this up in a 350 degree oven
use it with the creamed spinach
sauce to dress the pasta
lunk of butter on top
of course
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