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. |