Sunday, February 24, 2008

penne rigata in white sauce

penne rigata in white sauce
Originally uploaded by eraine.
pasta, spinach (fresh or frozen), milk, white wine, vanilla, olive oil, butter, garlic, basil, salt/pepper

1. cook pasta according to box directions (whole wheat penne rigate used here, 8 min.). water is salted to ocean-ness, a la alton brown
2. while water is boiling / pasta is cooking, crush and mince garlic (1-2 large cloves, 3-4 small ones)
3. pour several Tablespoons of olive oil into pan, and allow garlic to sit in the oil for a few minutes. a couple of teaspoons of basil (chopped, dried in my case) too. add some white wine (maybe 1:2 ratio of white wine to olive oil) and pinches of kosher salt
4. put oil on low heat until pasta is cooked. drain pasta.
6. add spinach (approx. 2-3 cups frozen in my case) to heating pan. pour in some milk (whole), a few Tablespoons and a wee bit of vanilla
7. then pour drained (not rinsed, so it's still hot) pasta over spinach
8. toss pasta in oil and spinach, adding a small amount (1/2 a pat) of butter for taste. add kosher salt and coarsely ground black pepper to taste as well.

served 2.

tasty possible future modifications:
toasted walnuts
sauteed mushrooms
slow-roasted tomatoes
asparagus (if alex is not too averse)