Satisfied Cravings: Favorite recipes from cookbooks I've reviewed.

Our Favorite Pasta with Spinach and Fromage Blanc
Makes 4 servings

Go To Recipe Archive

From The Cheese Primer

2 bunches ( 1-1/4 to 1- ˝ pounds; 625 to 750 g) fresh spinach
4 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 to 3 cloves garlic, minced
1 pound (500g) pasta, such as fusilli, conchiglie, rotelle, or radiatore, cooked al dente and drained
1 pound (500 g) fromage blanc
8 ounces (250 g) freshly grated Parmigiano-Reggiano
Crusty bread
1. Stem the spinach, wash the leaves thoroughly, and set aside to drain.
2. Heat olive oil in a large skillet or stockpot over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, 2 minutes. Add half the spinach, using a wooden spoon to push it down into the pot, and let it wilt for about 10 seconds before adding the second batch. Stir the spinach until wilted but still bright green, 2 to 3 minutes.
3. To serve, divide the cooked pasta among 4 plates. Top each serving with spinach, then the fromage blanc. Build each serving so it resembles a snow-topped mountain. Sprinkle with grated Parmigiano-Reggiano. Serve with plenty of hot, crusty bread.