Back in 1984 when I was studying in London, friends and I found a narrow little Italian bistro either in Knightsbridge or a neighboring borough in London. It was the first place I had Soave’ white wine. When Brad and I went back in the spring of 2001, we found either the same restaurant or one in its place. I remember the low lighting, the intimate booths, the light coral walls and I remember a pasta served with spinach, artichokes and a lemon taste. This recipe came to mind this week for something light, simple to serve with a fish like salmon.
Well, I looked at a few recipes online and came up with this. When I went looking for a good salmon I came across lobster tails. None of the recipes I read had pine nuts. Although a white wine would be recommend by most sommeliers, red wine is usually my wine of choice on the few occasions I partake. Here you go…
Recipe
Ingredients
-16 ounces dry spaghetti (for more protein add Barilla’s protein pasta)
-5 Tablespoons unsalted butter
-1 bunch or handful of fresh spinach washed
-zest and juice of 1 lemon
-1 12 ounce jar marinated artichokes
-1 cup freshly grated Parmesan cheese
-1/3 cup toasted pine nuts
-1/4 cup fresh parsley chopped
-1 Tablespoons fresh Thyme leaves
-1 Tablespoon extra-virgin olive oil
- Coarse salt and pepper to taste
Method
1. Cook pasta as directed on package until al dente
2. While pasta cooks, prepare all ingredients so that preparations go quickly. I like to use a LeCreuset Dutch Oven because it holds heat, but a mixing bowl could be used as well. Place fresh spinach in the Dutch oven with 5 Tablespoons of butter cut into 1 Tablespoons pieces.
3. When pasta is finished cooking to al dente, drain and transfer to Dutch oven or mixing bowl. Put lid on Dutch oven and let butter melt and steam spinach for 2-3 minutes.
4. When 2-3 minutes are complete. Add 1 cup shredded Parmesan and stir, put lid back on for a 1-2 minutes.
5. Stir, add 2 Tablespoons of artichoke liquid. Stir and then add chopped artichokes, roasted pine nuts, parsley, thyme, 1 Tablespoon olive oil, season with salt and pepper, Serve along side a grilled fish, chicken lobster tails. Also included in the images of the dinner, roasted acorn squash with butter & maple syrup and Michigan Toast, from my book, It’s a Great Day To…Gather Around a Table.
