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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
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. If you have fresh spinach left from Friday's salad, use that in place of all or part of the frozen.
Farmhouse Pasta Preparation and cooking time: 30 minutes1 small onion or 1/2 larger one
2 cloves garlic
4oz (125gr) mushrooms
1 tbs olive oil
8oz (250gr) frozen spinach or fresh
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, 5oz (150 gr) Chavrie in U.S.; Chevraux in France)
4oz (125gr) dry spaghetti or 8oz (250 gr) fresh
Cook pasta according to package instructions.
For the sauce:
Clean mushrooms (techniques). Chop onions, mushrooms and ham. Mince garlic.
Heat oil in medium nonstick skillet over medium heat. Add onions, garlic, mushrooms and ham. Sauté for 5 minutes. Add tomato paste, spinach and 1 tbs water, reduce heat to low, cover and simmer for 15 minutes. Mind the spinach so that it thaws. If sauce starts to dry out add more water.
Add goat cheese and stir until it melts. Toss with pasta and serve immediately.
Cooking schedule: 30 minutes |
Sauté mushrooms, onions, garlic, Prosciutto |
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