To celebrate spring and a fresh crop of basil coming up, here’s a recipe from Herb Store Favorites. Pasta & Spinach with Basil-Cheese Sauce makes a perfect, light summer dish.
(Note: I’m not particularly a fan of cooked spinach, so when I make this, I amend it slightly. Instead of two cups of cooked spinach, I use ½ cup of cooked spinach and 1-1/2 cups of sliced mushrooms, sautéed in butter and garlic.)
Pasta and Spinach with Basil-Cheese Sauce
12-oz pkg. pasta, cooked
½ cup pecans, finely chopped
½ cup Parmesan cheese
1/3 cup olive oil
2 cloves garlic, minced
¼ cup onions, minced
2 cups spinach, cooked
½ cup cottage cheese
½ cup evaporated skim milk
½ cup fresh basil, minced
While pasta is cooking, mix pecans and Parmesan cheese. Set mixture aside.
Sauté garlic and onions in oil until onions are soft.
Puree cottage cheese and milk. Add to spinach mixture.
Heat on low temperature until warm, stirring occasionally.
Stir in basil.
Pour over pasta and toss.
Mix pecan/cheese mixture into pasta and serve.
There’s a recipe for Minted Apple Bread too.