Spinach Asiago Pasta

by Adrienne
(Texas)

I created this recipe for my Grandfather, a 100% Italian, after he and I found out we were both allergic to tomatoes.

This way we could still have great pasta without the allergic reaction. He has since passed away, and it has become a family favorite.

This dish has allowed us to remember him through food- something he loved dearly.

INGREDIENTS

1 lrg bag of baby spinach leafs

1 clove of garlic

8 oz of Asiago cheese

1 cup of Chicken broth

1/2 cup of extra virgin olive oil

1/4 cup of flour

Pasta of your choice

PREPARATION

Saute spinach leafs, pressed garlic, and 2tbs of olive oil, on medium heat till spinach wilts. Stir occasionally

While spinach simmers use a bowl and add the remaining oil, and mix with flour to make the roux.

When spinach is cooked, add chicken broth, shredded asiago cheese, and roux.

Turn cooktop to low and simmer until cheese is melted and the sauce is mixed through. Stir occasionally

Serve over pasta. Add salt and pepper to taste

Tips: Add chicken or grilled shrimp for a heartier pasta.

Add more flour to your roux to thicken it into a fondue style dip ( great with garlic bread).