Spinach!
I like this pasta because of its fresh taste, and the simplicity of the flavors. This is great both when spinach is in season, and during the winter months when all you can get is frozen. You can lighten it up as you wish, but the pasta needs to be tossed in some sort of fat or it will stick together, and the sauce won’t have much body.
Items
  • 1lb fresh spinach, washed and stemmed and chopped, or 1lb flash frozen spinach (works just as well and is much easier)
  • 1lb conchiglie (large shells, not jumbo shells for stuffing, or the tiny ones for soup), or a similarly-shaped pasta
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • some chicken stock, or veggie stock (w/o tomato)
  • 4TB butter, 2TB olive oil
  • freshly grated nutmeg
  • salt and pepper to taste
  • 1cup freshly grated parmaggiano-reggiano cheese, or similar hard, sharp cheese
  • 1cup toasted bread crumbs

Method
  1. Preheat oven to 425F.
  2. Heat large chef’s pan over medium-high heat, add 1TB butter and 1TB olive oil, and saute onion until soft, 5mins. Add garlic and sautee for another minute.
  3. Add spinach, and cook until spinach is wilted (or thawed).
  4. Add stock to just about cover the veggies, turn up heat, and cook over high heat until reduced and you have a thick sauce.
  5. Add salt, pepper, and nutmeg to sauce to taste. Add 1/2 of the cheese.
  6. While sauce is cooking, cook pasta in salted water 5 mins less than package directions.
  7. Drain pasta, and toss with 2TB butter and 1TB olive oil.
  8. Layer pasta and sauce in a large casserole dish, starting and ending with a layer of pasta.
  9. Top with bread crumbs, remaining cheese, and dot with reserved 1TB butter.
  10. Cook in oven 10mins. If desired, broil for a couple of minutes to brown the top.
Serves 4-6.