Friday, June 29, 2007
Mafalda with a Goat Cheese Baby Spinach Cream Sauce
After a long (but fun) Friday, I was looking forward to a relaxing evening that included comfort food. Creamy pasta dishes top my comfort food list, so I cranked up the air conditioning and made a luscious, easy pasta.
What makes this recipe great is how decadent, creamy and fast to prepare it is. Also, it is actually healthy because it's made with Greek yogurt and a bit of goat cheese. In case you haven't seen it before, Mafalda is a pasta shape not unlike a very skinny piece of lasagna.
This pasta is perfect with a Chardonnay or Sauvignon Blanc. (I had Chardonnay)
Mafalda with Goat Cheese Baby Spinach Cream Sauce:
(serves 2-4, depending on portion size)
1/2 lb dried mafalda pasta
1/2 c Greek yogurt
4 tbs goat cheese
Fresh grated Parmesan cheese, as needed
4 c baby spinach leaves
3-4 cloves garlic, chopped
2 tbs fresh chopped parsley
Olive oil as needed
Salt and pepper as needed
Fresh ground nutmeg and crushed red chili flakes, to taste (I used both)
Boil pasta until al dente, drain, reserving 1/2 cup pasta cooking water.
Meanwhile, saute garlic in olive oil, add spinach, wilt over fairly high heat, salt and pepper, cook until spinach is wilted and liquid is gone from pan. Add pasta, then pasta cooking water. Simmer. Add Greek yogurt, goat cheese and toss. Taste and adjust seasonings. Add parsley, toss final time. Serve, topping with fresh grated Parmesan cheese.