March 16, 2006

Spinach and Parmesan Linguine


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

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.