Farmhouse Pasta
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Cooking time: 20 - 30 minutes for menu
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This is one of our favorite pasta recipes. I make it for the 2 of us and have made it for a group of 12. It's easy, quick, healthy and full of flavor - a bit of fruit to finish is all you need!
Farmhouse Pasta Time: 30 minutes
The sauce cooks in the time it takes to boil the water and cook the pasta, so it's quicker if you use fresh pasta. The recipe is based on one I found ages ago in 'The Book of Sauces'. The original recipe said to thaw the spinach and squeeze dry...then add water. That didn't seem very logical to me so I put the spinach in frozen. The sauce is meant to be very thick - add more water as desired.
1 small onion or 1/2 larger one save other half for Tuesday
1 clove garlic
4 oz mushrooms (125 gr)
1 tbs olive oil
1 package frozen spinach 9 oz (250 gr)
4 - 6 slices (4oz, 125gr) Prosciutto, Serrano or other dry-cured ham
4 tbs tomato paste, 1 small can
1 - 3 tbs water
1 little box chevre (goat cheese) - the little cartons of creamy goat cheese, 5 oz (150 gr)
(Chavrie in U.S. Chevraux in France)
fettuccini, preferably fresh, 9 oz, (250 gr) enough for 2 persons
if using dry spaghetti or linguini, 4oz (125gr)
Cook pasta according to package instructions. While waiting for the water to boil, prepare sauce:
Clean mushrooms (techniques). Chop onions, mushrooms and ham. Mince garlic. Heat oil in medium non-stick skillet over medium heat. Add onions, garlic, mushrooms and ham. Sauté for 5 minutes. Add tomato paste and spinach and 1 tbs water, reduce heat to low, cover and simmer for 15 minutes. Mind the spinach so that it thaws. If sauce start to dry out add more water. Add goat cheese and stir until it melts. Toss with pasta and serve immediately.
Fresh Fruit Your Choice
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Cooking Schedule:
20 - 30 minutes |
Cover and simmer |
Cooking for Two? Or more?
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