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