Rigatoni with Blue Cheese, Spinach & Herbs |
This pasta dish is very rich in flavour but uses simple ingredients like spinach, herbs, and blue cheese (such as Stilton, Gorgonzola, or Roquefort). You can serve it as a main meal or as an appetizer for four. Serves 2.
Ingredients
- 1 lb (500 g) rigatoni
- 2 Tbsp (30 mL) olive oil
- 1 small red bell pepper, chopped
- 1 small red onion, chopped
- 2 cups (500 mL) chopped spinach
- 1 cup (250 mL) vegetable stock
- ½ cup (125 mL) light cream or whipping cream
- ¼ cup (60 mL) crumbled blue cheese
- ½ tsp (2 mL) dried basil
- ½ tsp (2 mL) dried oregano
- ½ tsp (2 mL) dried thyme
- ½ tsp (2 mL) sea salt
- ½ tsp (2 mL) ground black pepper
- ¼ cup (60 mL) chopped fresh parsley
Directions
1. Bring a large pot of salted water to a boil. Cook the pasta for 8–10 minutes, or until al dente.
2. While the pasta is cooking, heat the oil in a large saucepan.
3. Sauté the red bell pepper and red onion for 2 minutes and then add all the remaining ingredients, except the parsley. Simmer the sauce for about 10 minutes, or until it thickens.
4. Drain the pasta. Mix it with the sauce. Sprinkle the parsley on top. Serve immediately.
Printed with permission from The $10 Gourmet by Ken Kostick
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