Elbow Macaroni With Comté Cheese And Baby Spinach
- 100g (3.5 ounces) elbow macaroni
- Salt
- two handfuls baby spinach leaves
- 40g (1.5 ounces) comte cheese (substitute gruyere cheese or parmesan)
- 1/2 teaspoon salted butter
- Freshly ground pepper and nutmeg
- Pour four cups fresh water and a teaspoon salt in a medium saucepan, and bring to a boil. Pour in the elbow macaroni and cook for the amount of time given on the package, or until al dente. While the pasta is cooking, grate the cheese using the large holes of a cheese grater. Rinse and dry the baby spinach leaves, then chop them roughly.
- When the pasta is done, drain and transfer into a bowl. Add in the butter and spinach, season with salt, pepper and a dash of nutmeg, and toss to coat. Top with the grated cheese and toss just a little -- you don't want the cheese to melt too fast. Throw in a spoon or fork, press "play" on the DVD player, and dig in.
- Tip: While the pasta is cooking, pour half a cup of very hot water (but not boiling) in the bowl you're going to use. This will heat up the bowl and help keep the pasta warm while you eat it. Discard the water just before you put the pasta in the bowl.
elbow macaroni, salt, baby spinach, comtue cheese, butter, freshly ground pepper
Taken from www.epicurious.com/recipes/member/views/elbow-macaroni-with-comte-cheese-and-baby-spinach-1233114 (may not work)