Mostaccioli And Spinach With Pecorino Romano

Christy Rost


112-ounce package Mostaccioli pasta, cooked according to package directions
2tablespoons olive oil
2tablespoons minced shallots
3cloves minced garlic
1/3cup dry white wine, chicken broth, or vegetable broth
¼cup reserved pasta cooking water
coarse salt and freshly ground black pepper
2cups fresh baby spinach, washed, dried, and stemmed
1/3cup 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.

Category: Pasta