This recipe is simple but so tasty. I love the freshness of green spinach with the creamy pasta, for me it is just a match made in heaven!
I also love this dish because it is one of the first meals my now husband cooked for me back when we were students together at Cardiff University. He added cooked crispy bacon on the top as well, which adds a glorious saltiness to the dish (You do need to season well if you opt to have it without the bacon).
I have skipped the bacon element in this recipe, and as mascarpone (decadent option) and Philadelphia style-soft cheeses (cheaper option) are both vegetarian, it makes a nice vegetarian dinner when its bacon free.
If you wish to add bacon, pop four slices cut into strips into a non-oiled frying pan on a medium heat until cooked through (you don’t want it to be ‘flobby’ e.g. barely cooked and soft or it will be the same texture as the pasta). Then add it in with the spinach when you have drained the spaghetti.
I find this is a really good leftovers meal. if you are trying to use as much as possible of your weekly shop – any leftover spinach can be used in a salad or a curry and left over bacon in a butty for lunch, or in a tomato based sauce with pasta. Mascarpone is good with fresh fruit as a dessert, in a cheesecake or another pasta dish later in the week. Vice versa if you have an annoying end of the packet slice of bacon sitting in the fridge or some slightly wilted spinach this recipe is a great way to use them up.
Linguine and Tagliatelle I think work best for this dish, but I use whatever I have in the cupboard.
- 200g Linguine or Tagliatelle
- 130g Marscapone or Soft Cheese
- 200g Fresh Spinach, washed
- 1 clove of garlic
- Teaspoon of Olive Oil
- Put a large pan of water to boil, add the pasta and cook to the packet instructions.
- Meanwhile wash the spinach, removing any long stalks or wilted leaves and place a small saucepan on the hob to boil.
- Finely slice the garlic clove then add the olive oil to a small frying pan and fry until soft but not browned.
- Place the spinach in a pan of boiling water for 2 - 3 minutes until soft, drain well.
- Once cooked, drain the pasta, reserving a little of the cooking water. Return to the saucepan, add the spinach, (bacon if using), garlic and Marscapone or soft cheese.
- Stir together gently adding a little of the reserved cooking water if the pasta becomes claggy and stuck together.
- Using tongs pile onto plates, and season well with salt and pepper.