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Old 06-17-2014, 07:12 AM   #1
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A True Garlic Lover's Pasta!

We have a cookbook called "The Treasury of Creative Cooking", which has a recipe for "Spinach and Garlic Pasta with Onion and Garlic Sauce". We've made this many times, but not for a long while. We both got the hankering for it this past weekend and Karen made the dough Sunday and we had it last night.

I was going to write the recipe here, rewording it enough to comply with the rules, but I actually found the exact recipe on line. Linky.

Spinach Garlic Pasta With Garlic Onion Sauce by creative.chef | ifood.tv

A couple things we do differently. The spinach gets blanched, cooled (not shocked) and squeezed to remove as much liquid as possible. Then it and the garlic for the pasta, along with a little flour, go into the food processor to get chopped fine. Makes it easier to get a smooth dough.

Only use two egg yolks, four makes the dough too wet and you'll need much more flour.

Enjoy!

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Old 06-17-2014, 06:33 PM   #2
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Interesting. Can I use the frozen spinach?
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Old 06-17-2014, 07:00 PM   #3
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Talking of garlic and pasta. My mum is Italian and a cheap and traditional peasant dish (simple but tasty), is to cook spaghetti al dente, drain and place into plates with butter, crushed garlic and chopped parsley. Mix to combine.

Another garlicy pasta favourite of mine is placing cooked pasta into plate and adding boursin (the garlicy cream cheese), some chopped sun blushed tomatoes and chopped fresh basil or sage.
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Old 06-17-2014, 08:45 PM   #4
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Quote:
Originally Posted by CharlieD View Post
Interesting. Can I use the frozen spinach?
Absolutely. Just make sure you squeeze as much liquid out as possible.

We tried this once with purchased fresh spinach pasta. It just wasn't the same because the homemade had the garlic in the pasta.
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Old 06-17-2014, 08:56 PM   #5
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Originally Posted by creative View Post
Talking of garlic and pasta. My mum is Italian and a cheap and traditional peasant dish (simple but tasty), is to cook spaghetti al dente, drain and place into plates with butter, crushed garlic and chopped parsley. Mix to combine...
Love this. I make it all the time swapping out butter for EVVO, depending on my tastes that day, or basil for parsley. OK, maybe I make it different, but you can't beat garlic with pasta
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Old 06-18-2014, 04:59 AM   #6
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Love this. I make it all the time swapping out butter for EVVO, depending on my tastes that day, or basil for parsley. OK, maybe I make it different, but you can't beat garlic with pasta
Ah yes, I realise now that oil is the authentic version of this (butter is my corruption!)
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Old 06-18-2014, 08:12 AM   #7
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I always add a couple of cloves of garlic to the water when I cook boiled potatoes or pasta. And I leave them in when drained.
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