Steak with Spinach Pasta

What is more 1960's Retro Steak House than a Steak served creamed Spinach? We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe. This time we added this great recipe for One-Pot Creamy Pasta and Greens. Even though it has Pasta it is a wonderful side for the Steak. Try it, guaranteed you will like it!

One-Pot Creamy Pasta and Greens

New York Times

 

In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you’ve ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you’d like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.

 

INGREDIENTS

Yield: 4 servings

 

2       tablespoons unsalted butter

3       arlic cloves, finely chopped

1       shallot, finely chopped

Kosher salt and black pepper

5       cups whole milk, plus more as needed

10     ounces frozen chopped spinach

2       wide lemon peel strips

10     ounces ditalini, orzo or pearl couscous

½      cup finely grated Parmesan, plus more for serving

 

PREPARATION

 

1.            In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.

2.            Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.

3.            Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it’s OK if the sauce looks a little soupy.

4.            Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.