Thursday, February 21, 2008

Angel Hair Pasta with Spinach

The Professor and I both had "engagements" at work today that I needed to make a dish for. Recipes for Macaroni Salad and Asian Slaw will be forthcoming. But I also had to feed us, since I was out of refrigerated Tupperware containers full of tasty morsels to tide over our stomachs. I had some spinach and shredded cheese mix (a blend of Parmesan, Romana and Asiago) that needed to be used, and a half a box of angel hair pasta.

Waiting for two pounds of macaroni to boil never tasted so good.

Pasta? Did someone say pasta?

This is for Presto Pasta Nights - again, a last minute thing. And if you've never clicked through my little linky love to check these recipes out (sis, I'm talking to you), man are you missing out. But that's ok. I'm not missing out on anything.

Angel Hair Pasta

  • 1 tsp extra virgin olive oil
  • 1/2 yellow onion, large dice
  • 1/2 green bell peper, large dice
  • 1 clove garlic, minced
  • 2 cups baby spinach leaves
  • 3 Tbsp butter
  • 1/2 cup grated Parmesan, Romano and Asiago cheeses (or any combination thereof)
  • 2 tsp dried basil

Cook pasta.

While pasta is cooking, sautee onion and bell pepper in olive oil for about 5 minutes, or until it's done the way you like it. Reduce heat to low and add garlic. Cook for another 3 or 4 minutes, remove from heat.

When pasta is done, drain and return to pot. Add onions and bell pepper, butter and spinach. Put the pot back on the stove with it turned off - I have an electric oven, so it stays warm for a little while. Toss the pasta until the butter is melted and the spinach is wilted. Add the basil and most of the cheese, and toss to combine. Serve with a little cheese sprinkled on top.

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