This is my go-to pasta when I’m in a rush, or it’s Girl’s Night, or really anytime, because this pasta is fabulous! It’s very simple and can be modified countless ways. I named it “Kelly’s Pasta” because it’s my sister-in-law Kelly’s favorite pasta dish that I make.
You will need:
4 T. Olive oil 1 Bag of frozen or fresh spinach
4 T. Butter 1 Lb. of pasta (I used medium shells this time)
2-3 Cloves of garlic, minced S/P
@ 1 C. Chicken broth Sprinkle of crushed red pepper
1/2-1 C. Grated Romano cheese
That is the base recipe; you can stop there, but I like to add:
1 Can of chick peas
1/2-1 Cup Goat cheese
Some people don’t like beans or goat cheese, I get it….but you don’t know what you’re missing…..
Let’s get started.
Heat enough water for 1 lb. of pasta in a medium/large pot.
In a large frying pan or deep sauté pan with lid, melt butter with oil over medium heat.
When the butter is melted, add the garlic and cook it just until it’s translucent, NOT BROWN.
Now you’re ready for the spinach and the chicken broth. Put them both in the pan with some salt and pepper and the crushed red pepper.
Cover your spinach, turn down the heat, and let it cook for about 5-10 minutes. If you’re not going to add any other ingredients, this part is done. If you’re going to add the beans and/or goat cheese, now would be the time to drain your beans(don’t rinse) and add them to the spinach.
At some point, your water should be boiling and ready for your pasta. Remember to salt your water well before putting your pasta in.
Drain the pasta and toss it with the grated cheese-this really lets the cheese STICK to the pasta.
Now, you can toss your pasta with the spinach mixture.
This is the time you’re going to add your Goat cheese: I use a cutting board and two forks(I’m sorry I don’t have pictures).
Flake the cheese with your forks and sprinkle over or mix into your pasta, and…Voila!
Some other options are:
Fresh tomatoes Sun-dried tomatoes
White Navy beans