fusilli lunghi bucati

Today it is official, the Autumn has arrived. I am both happy and not, happy because it is a lovely time with a lot of nice things to eat but, and this is a big but, it is also the entrance hall to winter time and that I don’t look forward to at all. Maybe I should come up with some good reasons to like winter but I honestly can’t think of any but why live in the future when the present is so much better? It usually is and if I take that to what it really means, I don’t have to think badly about winter because when it arrives, it will be my present (as in time that is) and therefore good. Hmm.

This pasta dish makes me happy, it’s good for you and it is good to eat. I make it with chili pepper because I like it hot but you don’t have to use it if you have problems with that or you have family members who don’t like it.

Pasta With Shrimps, Spinach and Lemon

3-4 servings

400 g/14 oz pasta
200 g/ 7 oz spinach, cooked and squeezed
200 g/ 7 oz small shrimps, peeled
chili pepper
1 clove of garlic
extra-virgin olive oil

– Start cooking the pasta.
– Cook the spinach in olive oil, chili pepper and the crushed clove of garlic for 4-5 minutes on medium heat, don’t forget to salt it.
– Add the shrimps and cook for another 4-5 minutes or until the shrimps are cooked. Stir often.
– Squeeze some lemon juice of the spinach and then mix it all with the freshly cooked and drained pasta.

Pasta With Shrimps, Spinach and Lemon

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