I was craving some pasta this weekend and had a big bag of spinach and red onion on hand from my CSA – so I ended up making a version of a dish that I had seen recently the blog “how sweet it is.” I swapped the pasta for some bucatini (which I love) and used red onion instead of shallots. I also omitted the brown sugar that she had in her recipe… because you know, Summer is around the corner (not that a massive bowl of pasta covered in butter is helping) Anyway! It was absolutely delicious and I will definitely be making this again. Successful Sunday night supper!
1/2 pound of bucatini (half a box)
1/2 red onion, sliced
12 oz fresh spinach
3 tablespoons unsalted butter
2 large garlic cloves, minced
6 oz goat cheese, crumbled
1/4 teaspoon red pepper flakes
Salt and pepper, to taste
Start with boiling the water. Cook pasta per the box instructions.
In a large pan, cook the onion in some olive oil for about 5 minutes. Add the spinach and cook until wilted. In a small saucepan melt the butter, stirring often, until the it begins to turn golden brown and has a nutty fragrance. It is easy to burn the butter, so once when you see bits of brown on the bottom of the saucepan, that means the butter is ready and it’s time to turn off the heat. Add the garlic and red pepper flakes to the butter and let sit until ready to use.
Lastly, add the cooked pasta to the pan with the spinach and onion. Pour the butter over the top, and mix in the crumbled goat cheese. Salt and pepper to taste. Enjoy!