Spinach Pasta with Fresh Sage Sauce

If I were listening to my husband, we would be eating the same thing every other day. Is it like this at your house??? Since I served my family a dinner with potato last night I did not want to do that again today, so I had decided to make pasta. They would have loved the usual: pasta carbonara or pasta bolognese, but I really did not feel like doing that tonite. For a second, i thought to make gnocchi but they take so long, that i dismissed the idea quickly and looked for something for them to eat in the pasta corner of the grocery store. That’s when i saw the spinach pasta. I had sage at home.. so here it is. ( This recipe is not ” light”, but it is yummy)

Ingredients for 4-6:

  • a box of Linguine with Spinach of 12 oz. ( I bought De Cecco)
  • 1 tbsp of butter
  • 1 1/2 cup of heavy cream
  • 1/2 cup of grated parmesan
  • 1 egg
  • 2 tbsp of fresh sage
  • 1/2 cup of fresh Emmenthal grated over pasta

Cook the pasta according to directions. While the pasta is cooking, melt 1 tbsp of butter in a small saucepan. When the butter is melted, add 1 tbsp of sage chopped very thinly. Cook for a minute or two. Then add the cream, stir and bring to boil. Add 1/4 tsp of salt, 1/16 tsp of pepper and stir. Lower the temperature, add the egg and cook at medium-low temperature while stirring until the “sauce” is thickening. Be careful not to boil the sauce,  or it will curdle.

Drain the pasta with a colander. Add 1/4 cup of the sauce into the pasta so they will not stick together. Serve on individual plates. Drizzle some sauce over the pasta, grate some fresh Emmenthal, add a few sage leaves on top of the cheese et voila!

Bon Appetit and Happy Cooking!!!