| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh spinach: washed; dried, stemmed and shredded |
| 1 |
pk |
(16oz.) dry spinach fettucine noodles |
| 1/3 |
c |
Broth; (vegetable or chicken) |
| 1/3 |
c |
1996 St. Clement Sauvignon Blanc |
| 2 |
|
Garlic cloves; minced, (up to 3) |
| 5 |
oz |
Fresh goat cheese; crumbled, (up to 6) |
| 1 |
c |
Cherry tomatoes; halved, (up to 2) |
INSTRUCTIONS
1. Put washed, shredded spinach in large strainer.
2. Cook pasta according to package directions. Pour over spinach in
strainer and mix to wilt spinach.
3. In a sauce pan, heat the broth and St. Clement Sauvignon Blanc to
simmer. Stir in goat cheese and garlic until cheese is melted; remove from
heat.
4. Add cheese mixture to pasta, toss to coat. Divide pasta among four
serving plates, scatter tomatoes over each serving and season with salt and
pepper to taste.
Serve with 1996 St. Clement Sauvignon Blanc!
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 27, 1998
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