Pasta With Spinach and Blue Cheese

Pasta With Spinach and Blue Cheese

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 blue cheese, crumbled

  1. Set large pot of water to boil, and add salt. Remove largest,
    thickest stems from spinach; roughly chop leaves and remaining
    stems. Wash thoroughly.

  2. 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.

  3. 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.

B-man :wink: