March 16, 2006

Spinach and Parmesan Linguine


Ingredients:

1 lb spinach pasta
14 oz fresh spinach
1 cup Parmesan, finely grated
1/2 cup chicken stock, at room temperature
4 tablespoons butter
salt

Directions:
In a large pot, bring water and a pinch of salt to boil. Add the pasta and cook until the pasta is almost al dente. Add the spinach and cook 1 minute to wilt the spinach. Drain and return to pot. Add the butter, 3/4 cup Parmesan and chicken broth. Stir to combine. Divide into bowl, sprinkle with the remaining Parmesan and serve immediately.


My thoughts:
This is so easy it is scarcely a recipe but let me tell you, this is so good! One caveat: since this is such a simple recipe it really is only as good as the ingredients. Use the highest quality Parmesan and pasta you can find and don't substitute frozen spinach.

5 comments:

  1. That looks simple but delicious.

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  2. I love the simplicity of this meal - I bet its delicious!

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  3. I tried it! Loved it! This is such a quick and easy recipe, but, like she said, use quality ingredients.

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  4. I tried it! Loved it! This is such a quick and easy recipe, but, like she said, use quality ingredients.

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  5. I made this for dinner tonight, using the best of ingredients, including fresh-made spinach fettuccini. I also added 2 chicken thighs, shredded, which helped give it more flavor. Next time I'll try it with added mushrooms, sautéed in butter & garlic. Beautiful colors, with endless possibilities!

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