Published Sunday, 10 April, 2011 by Anka
Cook the Penne with enough water and a little salt. Meanewhile, heat some oil in a pan and gently roast the spinach with a pinch of salt and grounded nutmeg for 2 minutes, then add the milk. (Be carefull with the salt, blue cheese is sometimes already quite salty.) Shortly before the Penne is done, drain the pasta and add it to the spinach. Mix it with the cheese and the joghurt and boil it gently until the pasta is done. If necessary, add some milk to make it more creamy. Now season to taste with fresh basil.
You can find this recipe and more on my cooking blog, www.theunicookbook.wordpress.com
homemade tomato sauce and penne noodles. fresh and light.
its got basically all your 5-a day, it is healthy, easy + delicious
Creamy, tomato pasta with spinach and romano cheese
Simple, Quick Italian Goodness