Wednesday, December 07, 2011

Rigatoni with Spinach, Tomatoes, and Blue Cheese

Here's another dish Rose chose that never would have appealed to my mental palate in a million years. But it worked beautifully. In fact, Tom said that it was like something you'd get in an Italian restaurant and wonder what they did to make it so delicious. High praise indeed, as he is not averse to blue cheese, but he's also not its biggest fan.

I believe this came from one of my Cooking Light cookbooks. Rose cooked it for one of our meatless Friday dishes. It was no penance at all, I assure you!

RIGATONI WITH SPINACH, TOMATOES, AND BLUE CHEESE

Cooking oil
1 cup onion, chopped
4 garlic cloves, minced
1/2 cup chicken broth
2 tbsp flour
6 cups fresh spinach, chopped
1 1/2 cup tomato, chopped
1 lb rigatoni pasta, cooked
1/2 cup crumbled blue cheese

Heat oil in large pan over medium heat. Saute onions until golden brown. Add garlic and saute 1 minute. Whisk flour into chicken broth. Add chicken broth, spinach, and tomato to pan. Cook until spinach has released liquid. Bring to boil and simmer until sauce thickens. Add more flour if needed. Pour sauce over pasta . Add blue cheese and toss until cheese has melted.

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