Thursday, September 15, 2011

Creamy Noodles with Spinach

Comfort food extraordinaire! I served this to friends who came for dinner last night and they loved it! I served it alongside marinated skirt steak, sauteed mushrooms and broiled tomatoes. We were a happy foursome!

Helpful to know: You can use pancetta instead of Canadian bacon with nearly the same flavor results. This crowd-pleasing side dish complements pork, chicken, fish and beef, but it’s also delicious without any accompaniments! Cook the noodles while you’re preparing the creamy sauce.   This dish is best served immediately. 

1 tablespoons canola oil
1 slice Canadian bacon, finely chopped
3 garlic cloves, crushed
½ cup mascarpone cheese
¼ cup heavy cream
Pinch ground nutmeg
½ cup spinach, cooked and chopped
Salt and pepper to taste

In a large skillet heat canola oil over medium-high heat, cook Canadian bacon for a few minutes or until lightly browned. Reduce heat to medium low and add crushed garlic and cook for about 1 minute or until fragrant. Add mascarpone, cream and nutmeg, whisk until smooth and well combined. Add cooked spinach, stir to combine and season with salt and pepper.
3 cups raw egg noodles

In a large pot, cook egg noodles in boiling salted water according to package directions. Drain noodles and immediately add to creamy sauce, stir until well combined and heated through. Serve immediately. Yield: 4 servings.