Tuesday, February 17, 2009
Spring is on my mind, but not here in Maine yet. But I can create it in the cooking pots. Spring pasta!
2 oz of Fiber gourmet rotini
2 handfuls of fresh baby spinach leaves
1/3 pound fresh asparagus, washed and ends trimmed
1 shallot, thinly sliced
1 garlic clove, grated
Optionally: toasted walnuts, gorgonzola cheese
Steam asparagus for 5 min. At the same time, prepare pasta according to instructions.
In a skillet, sautee the shallot and garlic cloves in a few drops of extra-virgin olive oil. Once slightly browned, add the baby spinach, 2 tablespoons of the pasta cooking water, and wilt the spinach down. At that point, add the asparagus into the skillet (cut into long pieces), and the drained pasta. Add 1/4 cp of pasta cooking water, and mix well. Add salt, pepper, and fresh grated parmesan.
1 dinner (needs a protein) or 1 complete lunch entree