Pasta con Spinaci
-salt (to taste)
-12- or 16-ounce package rotini twirl pasta (can substitute with macaroni, mostaccioli, etc.)
-1-1/2 cups shredded Monterrey Jack cheese
-10 or 12-ounce package frozen, creamed spinach (see Chef’s Note below if substituting regular frozen chopped spinach)
Bring some salted water to a boil in a large pasta pot. Add pasta.While pasta simmers, thaw frozen, creamed spinach in the microwave. Continue microwaving until spinach is hot and steaming.
Chef’s Note: Real, honest-to-blog creamed spinach is absolutely divine in this, but if only regular chopped spinach is available at your local grocery store, it will work too–just add 3 tablespoons cream or whole milk to the hot spinach.When pasta has reached a somewhat firm al dente state, remove pot from heat and drain liquid. Immediately add shredded Monterey Jack cheese to hot pasta and stir until melted and evenly distributed.