Christy Craig S Lime Spinach Pasta Food

SPINACH PASTA WITH OLIVES, BASIL, GARLIC, AND LIME

Steps:

• Cook pasta according to package instructions.
• Add olive oil to a skillet. Heat over medium until oil begins to ripple.
• Reduce heat to medium low. Add olives and garlic. Cook for about 3 minutes.
• Add butter, basil, lime zest, and pepper. Stir together and cook for about 2 minutes.
• Add drained pasta. Squeeze 1/3 lime over pasta. Toss all together.
• Salt and pepper to taste.
• Top with grated parmesan, if desired.
• Enjoy!

CHEESY LEEK AND SPINACH PASTA

Steps:

• Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water.
• Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
• While the leeks are cooking, boil the penne in salted water according to the packet instructions.
• Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
• Stir until the cheese melts.
• Season the leeks mixture with salt and pepper, to taste.
• Take off the heat.
• Drain the pasta, reserving the cooking water.
• Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
• Add crushed red pepper flakes, if using.
• Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed.
• Toss in the remaining cheese and serve.

SPINACH AND LIME SOUP

Steps:

• Preheat oven to 450°F. Toss tortilla strips and vegetable oil in large bowl to coat. Transfer strips to baking sheet. Bake until crisp, stirring occasionally, about 15 minutes.
• Bring chicken broth, cumin, and cayenne pepper to simmer in heavy large saucepan over medium heat. Add fresh spinach and cook until spinach is wilted but still bright green, about 4 minutes. Add cilantro and 3 tablespoons lime juice. Season soup to taste with salt and pepper, adding more lime juice if desired. Ladle soup into bowls, top with tortilla strips and serve.