pasta with dolcelatte and spinach
How to make pasta with dolcelatte and spinach recipe
Serves 4
Total cooking time 20 minutes
Ingredients:
400 g (13 oz) fettucine
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
300 ml (½ pint) single cream
125 g (4 oz) dolcelatte cheese
150 g (5 oz) baby spinach leaves
salt and pepper
Method:
Cook the fettucine in a saucepan of boiling water according to the pack instructions, until ‘al dente’.
Meanwhile, heat the olive oil in a frying pan and sauté the onion and garlic for 4–5 minutes.
Add the cream and simmer for 5–6 minutes, until the cream thickens a little.
Stir in the dolcelatte and spinach and stir for 1 minute. Drain the pasta and add to the spinach. Season with salt and pepper, then gently mix together and serve in warmed bowls.
For dolcelatte & spinach soup, heat 1 tablespoon olive oil in a saucepan and sauté 1 chopped onion and 2 chopped garlic cloves for 3–4 minutes.
Stir in 1 chopped potato andcook for a further 1–2 minutes. Pour in 450 ml (¾ pint) vegetable stock and bring to the boil. Simmer for 10 minutes, then stir in 600 ml (1 pint) milk and bring to a simmer again.
Add 225 g (7½ oz) baby spinach leaves and the grated rind of 1 lemon and cook for 5–6 minutes, then stir in another 225 g (7½ oz) baby spinach leaves and 50 g (2 oz) dolcelatte.
Using a hand blender, or in a food processor or blender, blend the soup until smooth. Season and serve the soup with toasted pumpkin seeds and a few more crumbs of dolcelatte. Total cooking time 30 minutes.
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| pasta with dolcelatte and spinach |
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