PASTA WITH SPINACH AND BLUE CHEESE

Pasta With Spinach And Blue Cheese image

Provided by Mark Bittman

Categories dinner, weekday, pastas, main course

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

Salt and pepper to taste
1 pound spinach
1 pound spaghetti, linguine, or other pasta
2 tablespoons butter (preferred), or extra virgin olive oil
1/4 pound Roquefort, gorgonzola, or other good blue cheese, crumbled

Steps:

Set large pot of water to boil, and add salt. Remove largest, thickest stems from spinach; roughly chop leaves and remaining stems. Wash thoroughly.
When water comes to boil, add pasta and cook, stirring occasionally, until nearly tender. When just about done, add spinach. Stir. As soon as spinach wilts completely -- less than 30 seconds -- drain quickly.
Immediately return pasta and spinach to pot, with butter and cheese, over low heat. Cook, stirring occasionally, until cheese and butter melt, all water is absorbed, and pasta is tender. Add salt and pepper to taste and serve immediately.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 9 grams, Carbohydrate 90 grams, Fat 17 grams, Fiber 6 grams, Protein 24 grams, SaturatedFat 7 grams, Sodium 611 milligrams, Sugar 4 grams