Thursday, June 19, 2008

Pasta Florentine

Well, I don't really know if this is Pasta Florentine or not. What I do know is that if you serve your chicken or fish stuffed with spinach, it becomes "______ Florentine". So, maybe this is an invented title for something you already cook. I've never seen nor had it, but the ingredients were on hand, and it was very easy!


1-1/2 pounds mini penne
1/2 pound frozen spinach, thawed and squeezed dry
2 tomatoes, diced
1/2 cup parmesan
1 stick butter
fresh ground pepper
1 tsp garlic powder
1/4 to 1/2 cup heavy cream

Cook the penne according to package directions. Pour into the colander to drain, and put the pot lid on top of it to keep it hot. In the same pot, melt the butter, and grind in a generous amount of pepper. Stir in the spinach and tomatoes, and cook for 2 to 3 minutes, or until hot. Add the garlic powder, then stir the penne back in and add the parmesan; stir in cream until it's smooth and creamy.. Serve immediately. Side dish for 8 people (two of whom are large, voracious 20-something men). Not good for those of us on a perpetual diet, but really good, nonetheless.


gaylen said...

Yummmm - what did you serve with it? Tonight I'm making Baked Pork Chops and roasted cauliflower. Maybe I'll make your pasta with it. But that might be too much . . . g

Marjie said...

Served with Roast Beef with mushroom gravy and broccoli. I think it would be great with pork!

Paula said...

Oh Great! I was going to be making your lemony rice tomorrow to go with some shrimp and now you post this! I've got some gluten free penne pasta that would just love to be coated in this sauce. Decisions, decisions!