I just got home from Morocco–at 2:15 this morning so you’ll have to wait until next week to see what I learned to make at my cooking class in Marrakech. But until then, you can enjoy this pasta.
I love pasta! Hot, cold, pasta salad…any way you want to serve it, makes me happy. Lately, I’ve been using a lot of lemons–my lemon trees are producing right now and I love coming up with new recipes that use them.
I love pasta! Hot, cold, pasta salad…any way you want to serve it, makes me happy. Lately, I’ve been using a lot of lemons–my lemon trees are producing right now and I love coming up with new recipes that use them.
This pasta has some of my favorites. I hope you like it too!
INGREDIENTS FOR LEMONY SPINACH PASTA SALAD
- 8 oz. orecchiette pasta
- 5 oz. baby spinach, roughly chopped
- 15 oz. garbanzo beans, rinsed and drained
- 2 cloves garlic, chopped
- 2 TBS olive oil, divided
- 1-2 TBS freshly grated Parmesan cheese
- 2 large lemons, juiced
- 2 oz. Gorgonzola cheese, or to taste
Heat 1/2 TBS olive oil over medium heat. Add the garbanzo beans and garlic. Cook until slightly fragrant, about 5 minutes.
Add the spinach to the pan and heat until wilted, about 3 minutes.
Cook pasta according to directions on the box. Drain and immediately toss with 1 TBS olive oil.
Add bean/spinach mixture and the lemon juice. Taste and see if you need a little more lemon or olive oil. Crumble Gorgonzola into the pasta and grate fresh Parmesan on top.
Spoon into serving bowls and garnish with a little more Parmesan.
Next week, it’s chicken tagine, and it’s really good.
Remember, read it first at Stu News.
Next week, it’s chicken tagine, and it’s really good.
Remember, read it first at Stu News.
Categories: Uncategorized
Tags: lemony spinach pasta salad
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