Manitoba Street Pasta
(Matt - Pasta Recipes Made Easy: This spinach pasta recipe combines what I reckon is a really unique blend of cheese, garlic, wine, tomatoes, olives and nuts to create a wonderfully flavor-packed linguine dish.)
- 3-4 cups baby spinach
- 1/4 cup olive oil
- 2 garlic cloves (sliced or minced)
- 2 OXO cubes
- Wedge of Cambozola cheese (if not, maybe gorgonzola - Matt)
- 6-7 Roma tomatoes
- 1/4 cup pitted kalamata olives
- 1/4 cup toasted pine nuts
- 1/4 grated parmesan cheese
- 1 tablespoon grated lemon zest
- 1/8 cup white wine
- 1 tablespoon chopped capers in salt
- 400grams/14oz dried linguine
1. Freeze the wedge of Cambozola cheese (it makes it easier to cut into cubes).
Once frozen, cut into cubes.
2. Chop the Roma tomatoes into small wedges (remove the seeds).
3. Saute (fry) the olive oil on a medium heat hob and add the garlic and capers.
Saute until the garlic is cooked through and the oil has been flavored. Be careful not to burn the garlic!
Then stir in the 2 OXO cubes and continue stirring until dissolved.
Add the tomatoes, olives and wine and cook for 5 minutes. Add salt and pepper to taste.
4. Cook the pasta - in boiling salted water - until 'al dente'.
Drain and keep the burner on low. Add the olive oil mixture to the pasta (over the heat), followed by the Cambozola, spinach, pine nuts and lemon zest.
Cook on a low heat until the spinach has softened.
5. Serve immediately with grated parmesan.
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