Mostaccioli And Spinach With Pecorino Romano
|1||12-ounce package Mostaccioli pasta, cooked according to package directions|
|2||tablespoons olive oil|
|2||tablespoons minced shallots|
|3||cloves minced garlic|
|1/3||cup dry white wine, chicken broth, or vegetable broth|
|¼||cup reserved pasta cooking water|
|coarse salt and freshly ground black pepper|
|2||cups fresh baby spinach, washed, dried, and stemmed|
|1/3||cup shaved Pecorino Romano|
When the pasta is cooked al dente, drain and reserve ¼ cup of the pasta water; set aside and cover the pasta to stay warm.
Heat a medium skillet over medium-low heat, add olive oil, and swirl to coat the bottom of the pan. Sauté shallots 2 to 3 minutes until they soften, add garlic, and cook 1 minute more.
Deglaze the pan with white wine, chicken or vegetable broth, and the reserved pasta water. Raise the heat to medium and bring the mixture to a boil, scraping up any brown bits from the bottom of the pan. Cook several minutes until the sauce is reduced by one-third. Season to taste with coarse salt and freshly ground black pepper.
Stir in the fresh spinach and cook just until it begins to wilt, about 1 minute. Spoon the mixture over the warm pasta and top with shavings of Pecorino Romano.
Recipe serves 4 to 6.