I have been a big fan of Mark Bittman, aka The Minimalist, for a long time. This recipe dates back to 2003 and every time I make it I thank him. Everyone likes it and it seems like a treat because of the full-fat blue cheese. Here's my version with a link to his original on the New York Times site. Basically, I omit the butter, use half the amount of pasta and only use whole wheat pasta. Trader Joes has a really good assortment of very good blue cheeses - Roquefort, gorgonzola, and the one I used in this version, Blue Stilton from England made from no rBST cow's milk!
Preparation Time:30 minutes
Serves 4 as a light supper and 6-8 as an appetizer
Ingredients:
- 1/2 pound Trader Joe's Organic whole wheat spaghetti
- 2 6 oz. bags Trader Joe's Organic baby spinach
- 4 oz. Trader Joe's blue cheese, crumbled - Roquefort, gorgonzola, or other good blue
- salt and pepper to taste
- Boil water in a pot large enough to hold pasta, add salt and pasta and cook according to package directions minus one minute.
- Meanwhile, open bags of spinach and crumble cheese. Place a colander in the sink.
- Add spinach to cooking pasta when timer goes off, stir and cook until bright green and wilted, about 30 seconds.
- Drain pasta and spinach well in colander and return to pot. Immediately add cheese and stir to melt and combine. Taste and season with salt and pepper to taste. Serve immediately.
