salt and pepper to taste
1 pound spinach
1 pound spaghetti, linguine, or other pasta
2 Tbsp butter (preferred), or extra virgin olive oil
1/4 pound Roquefort, Gorgonzola or other good blue cheese, crumbled
Set a large pot of water to boil, and add salt.
Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir.
As soon as spinach wilt completely – less than 30 seconds – drain quickly.
Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender.
Add salt and pepper to taste and serve immediately.
Yield: 3 to 4 servings.
