October 15, 2003
Pasta with Spinach & Blue Cheese
Mark Bittman discusses the heretic ease of cooking the spinach and pasta together in the pot, then adding the remaining ingredients (after draining). Yum.
I like gorgonzola. Not just because it's a really strong, savory blue cheese that you can eat simply smeared over good bread or crackers. I like saying the name, the syllables rolling dramatically over the tongue.
Pasta With Spinach and Blue Cheese
(NYT, Dining: October 15, 2003)
Time: 30 minutes
Salt and pepper to taste
1 pound spinach
1 pound spaghetti, linguine, or other pasta
2 tablespoons butter (preferred), or extra virgin olive oil
1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled.
1. Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
2. 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 wilts completely — less than 30 seconds — drain quickly.
3. 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.