Tuesday, December 24, 2013

Spaghetti with spinach, garlic butter and Parmigiano

This quick and easy dinner made a delicious light evening meal for Christmas Eve. When butter is a serious player in the flavor mix, I recommend using the best quality butter you can find. Fresh locally produced butter from hormone- and antibiotic-free milk is mighty fine, although I was plenty happy with tonight's choice, Delitia of Parma from Emilia-Romagna.

Spaghetti with spinach, garlic butter and Parmigiano

4 ounces spaghetti
2-4 cloves garlic
4 cups fresh spinach, chopped
2 tablespoons butter
Salt
Freshly ground black pepper
4 tablespoons Parmigiano-Reggiano
  1. Start the pasta simmering in a large pot full of salted water.
  2. Chop the spinach and mince the garlic.
  3. Melt the butter over medium heat in a large saucepan. When it's hot and bubbling, add the minced garlic and cook until the garlic starts to turn translucent but not brown. Add the chopped spinach with salt and pepper to taste and cook, stirring often at first, until the spinach wilts. Leave over very low heat (or a simmer burner if you have one).
  4. Drain the pasta, put in warm bowls, and top with the spinach and finally plenty of Parmigiano-Reggiano to taste.