Fettucine with Spinach and Soy Garlic Cheese

Fettucine with Spinach and Soy Garlic Cheese

This recipe comes from the “Encyclopedia of Vegetables and Vegetarian Cooking.” This recipe is a salt lover’s dream, the original recipe calls for tagliatelle pasta, but I couldn’t find it in the grocery store so I chose fettucine noodles instead. Jake loves fettucine noodles, so he was pretty happy about it. I was skeptical about this recipe but it was really quite delicious. I knew Jake would love the fact that it was made with soy sauce, one of his favorite condiments. I actually ended up making a double batch of the sauce because I was afraid that I wouldn’t have enough. We really love sauces and it’s never a bad thing to have a little extra, especially when you’re heating things up as leftovers.

Fettucine with Spinach and Soy Garlic Cheese
8 oz. fettucine or tagliatelle
8 oz. fresh leaf spinach
2 tablespoons light soy sauce
3 oz. garlic and herb cheese
3 tablespoons milk
salt and ground black pepper

1. Boil the pasta according to the instructions on the package and drain. Return to the pot.
2. Meanwhile, blanch the spinach in a tiny amount of water until just wilted.
3. Drain very well, squeezing dry with the back of a wooden spoon.
4. Chop roughly with kitchen scissors.
5. Return the spinach to its pan and stir in the soy sauce, garlic and herb cheese and milk.
6. Bring to a boil, stirring until smooth. Season to taste.
7. When the sauce is ready, pour it over the pasta. Toss the pasta and sauce together well and serve hot.

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