Linguine Florentine

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      Linguine Florentine
      10-oz package chopped spinach, thawed and well drained or 1 lb fresh spinach or swiss chard
      12 oa uncooked linguine pasta, six cups cooked
      2 tsp olive oil
      1/2 cup grated cheese – Romano, Parmesan or Asiago
      1/4 tsp black pepper
      Salt to taste
      Optional: A little crumbled bacon, diced tomatoes
      Place the spinach or chard without water in the microwave, cover and cook for 1 min or until wilted.

      Allow it to cool for a couple of minutes. Drain the spinach, squeezing out the water between paper towels until it is barely moist, then chop the spinach.
      Cook the linguine in salted water until it is desired firmness. Before draininf the pasta, dip out of cup of the pasta cooking water to reserve it.
      In a large bowl, toss the cooked linguine with the olive oil.

      Add some of the reserved pasta cooking water.
      Add the spinach, cheese, pepper and optional diced tomatoes, toss the together gently. Add a little more of the pasta cooking water so the dish is moist. The starch and salt from the cooking water will create a simple sauce.
      Optional: top with crumbled bacon. Serve 6

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