"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Pasta with Asiago Cheese and Spinach, by Stephanie Murphy, is from Ledet & Rickaway Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 oz dry shaped pasta 1 # chopped fresh tomatoes 2 T olive oil 1/8 t salt 1/8 t pepper 2 (or more) cloves ch garlic 1 10 oz bag fresh baby spinach a hand full chopped fresh basil 3/4 c grated Asiago Cheese 1/2 c grated fresh Parmesan cheese
In a large bowl, combine the olive oil, garlic, salt and pepper. Add the chopped tomatoes along with their juices. Add the spinach and basil; with tongs, gently toss to coat and wilt the spinach a bit. Add the cooked and drained, hot pasta. Add the cheese and gently toss. Serve with garlic bread.
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