It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pasta With Asparagus, Sun-Dried Tomatoes, And Goat Cheese
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- #86505
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons extra-virgin olive oil
1 cup thinly sliced green garlic or leeks
2 cloves garlic, minced
1 tablespoon chopped fresh thyme
1/2 cup fruity white wine
1/2 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
12 ounces dried corkscrew or penne pasta
1/2 pound fresh asparagus, trimmed and cut into 1-inch pieces
salt and freshly ground black pepper, to taste
4 ounces soft goat cheese
directions
Bring large pot of salted water to a boil.
Meanwhile in large skillet, heat oil and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute, then remove from heat and set aside.
When water boils, add pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender.
Drain pasta and asparagus and transfer to shallow serving bowl. Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper and dot with goat cheese; stir slightly. Serve right away.
added by
cookingforacrowd
nutrition data
Nutritional data has not been calculated yet.
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