When they’re not in season, I turn to frozen vegetables for my dishes. But there are some vegetables, such as spinach, that I always buy frozen. It’s cheaper, more reliable and who wants to spend the time wilting pounds of fresh spinach? This pasta dish is sure to turn you on to the merits of frozen veggies, and it doesn’t lack in taste, either.

Pasta with spinach-cheese sauce

Time: about 30 minutes

Serves: 4

Ingredients:

1 10-ounce package frozen spinach, thawed and drained of some water

1 clove garlic (or 1 teaspoon pre-minced garlic)

Juice and zest of 1 lemon

2/3 cup mozzarella cheese

1/3 cup grated Parmesan cheese

1/4 cup olive oil or other cooking oil

Salt and pepper

6 to 8 ounces dried pasta

In a food processor (or blender, if you’re desperate), pulse spinach, garlic, lemon, cheese, salt and pepper. Slowly stream in oil until sauce becomes thick.

Bring a large pot of well-salted water to a boil. Add pasta and cook until just before al dente, or with a bite to it.

While the pasta cooks, transfer the sauce to a large saucepan over medium heat. Cook until it bubbles.

When the pasta is ready, drain and add to sauce. Toss to coat. Transfer to a serving dish.

Published on February 21, 2007 at 12:00 pm