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Recipe for :

Penne alla Spinachi

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. Shirley said:

"This recipe is extremely easy to prepare and delicious".


1 Tblsp. salt plus additional for seasoning
3/4 lb. penne pasta (I use the mini penne)
1/4 cup extra virgin olive oil
2 cloves garlic, thickly sliced
One 10 oz. box frozen spinach, thawed, drained and finely chopped
1 cup heavy cream
4 Tblsp. butter, cut into pieces
6 Tblsp. freshly grated Parmesan cheese
Freshly ground black pepper


In a large covered pot, bring water with a tablespoon of salt to a boil. When it boils, add the pasta and stir well. Cover until it returns to the boil and boil until al dente.

Meanwhile, make the sauce. In a skillet with a lid, large enough to hold the pasta later, heat the oil over medium high heat. Add the garlic and cook, stirring until golden 3 minutes. Add the spinach and mix well. Add the heavy cream, mix and simmer until slightly thickened.

Reserving 1/2 cup of the cooking water, drain the pasta in a colander. Add the drained pasta to the sauce and mix well, adding a few tablespoons of the cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Taste for salt. Mixing with a wooden spoon, add the butter, cheese, salt and pepper to taste and serve immediately.

Serves 4

Shirley Cline