Path: swen.emba.uvm.edu!news.cs.utah.edu!dog.ee.lbl.gov!ihnp4.ucsd.edu!swrinde!newsfeed.internetmci.com!realtime.net!bga.com!nobody From: Eric Hunt Newsgroups: rec.food.recipes Subject: Spinach in Tomato Sauce with Shallots and Carrots Followup-To: rec.food.cooking Date: 8 Feb 1997 10:54:26 -0600 Organization: Lil' Ole' Me Lines: 72 Approved: ehunt@bga.com Message-ID: <5dib42$bs6@urchin.bga.com> NNTP-Posting-Host: urchin.realtime.net X-RTcode: d5b7536232c3589ea4fcaf58 I made this last night for friends and we all agreed it was quite good. Some quick notes: prepare the sauce in a *large* pot -- because when you add the 1 pound of leafy spinach, you'll need the room for the unwilted spinach! I almost got in trouble last night with a medium sized pot. Finally, I am a garlic fiend. I added three large cloves run through the garlic press. Enjoy! * Exported from MasterCook Mac * Spinach in Tomato Sauce with Shallots and Carrots Recipe By : Pasta e Verdura Serving Size : 4 Preparation Time :0:30 Categories : Italian Pasta Sauces Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh spinach 1/4 cup olive oil 3 medium shallots -- minced 2 small carrots -- peeled and diced 2 cups canned whole tomatoes -- drained, juice resrv 1 teaspoon salt 1/4 cup fresh basil -- minced 1 pound pasta parmesan cheese -- freshly grated Bring 4 quarts salted water to a boil in a large pot for cooking the = pasta Stem the spinach and wash the leaves in a large bowl of cold water, = changing the water several times until no sand appears in the bottom = of the bowl. Shake the excess water from the spinach and roughly dry = the leaves with paper towels. (Leaves can be damp, but not = waterlogged.) Set the spinach aside. Heat the oil in a deep pot or Dutch oven with a cover. Add the = shallots and carrots and saut=E9 over medium heat until the = vegetables soften but do not brown, about 8 minutes. While the shallots and carrots are cooking, coarsely chop the = tomatoes. Add chopped tomatoes to the pot, along with 1/2 cup of = their packing juice, the salt, and basil. Use the back of a spoon to = break apart the tomatoes. Simmer gently, continuing to crush the = tomatoes as necessary, until the sauce thickens, about 10 minutes. Add the spinach to the pot, tossing several times to coat leaves with = tomato sauce. Cover and continue cooking, removing the lid once to = stir, until the spinach has wilted, about 5 minutes. Taste for salt = and adjust seasonings if necessary. While preparing the sauce, cook and drain the pasta. Toss the hot = pasta with the spinach sauce. Mix well and transfer portions to warm = pasta bowls. Serve immediately with grated cheese passed separately. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 585 Calories; 16g Fat (24% = calories from fat); 18g Protein; 94g Carbohydrate; 0mg Cholesterol; = 619mg Sodium -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.