I love spinach but I haven’t seen fresh spinach here. These days I really wanted have something spinach dish. So I went to the supermarket and got a box of frozen spinach mixed with gorgonzola. It was just discounted! Then I cooked this creamy tomato and spinach pasta with my inspiration. It was great! So I’ll take a note of this quick recipe.
- Bring a large pot of water to boil over high heat. Add the pasta and salt, then cook until al dente. Slice garlic, mushroom and onion.
- While waiting for the pasta to cook, bring a pan then add garlic and pour olive oil. Saute garlic until become golden and have good aroma, add onion and mushroom and stir it well. Pour 2 or 3 table spoons of white wine (It is like flambe but with no flame.) and then add a cup of tomato passata. Add frozen spinach with gorgonzola and pour a half cup of the cooking water from pot. Simmer 5 to 7 minutes until frozen spinach with gorgonzola are warmed well. Add a pinch of salt.
- When the pasta is al dente, drain and toss with the sauce to coat.