summer linguine

Several months ago I came across a recipe in a little insert to the Sunday paper called “Relish.” It looked interesting, and I didn’t take the time to read it, but tucked it away for the future (as I do so often – my Pinterest behavior before Pinterest ever came along!)

Mid-July I finally took the time to peruse it and came across an interesting recipe I wanted to try, but knowing my family would balk at me adding blue cheese to anything, I made a few changes.

original recipe

I loved the concept of cooking the dish in one pot plus it included ingredients I already had on hand (minus the blue cheese) so I gave it a try one evening. It was a hit!

I substituted a few cheeses I already had on hand – feta and parmesan instead of the blue – and I don’t think it deterred from the flavor one bit.

I’ve got a mini Cuisinart that made chopping the almonds a snap!

Here’s a pic of the final product – doesn’t look nearly as good as it tasted. I’m going to make it again tonight!

my rendition

my rendition

Here is the original recipe; you can alter it as you like!

Linguine with Greens, Yogurt, Almonds and Blue Cheese

This Greek inspired one-dish meal embodies the Mediterranean diet. You can use almost any greens and substitute feta or Parmigiano Reggiano for the blue cheese.

1    pound linguine

1    pound mixed greens or spinach leaves, coarsely chopped

4    tablespoons extra-virgin olive oil

2    garlic cloves, minced

2    ounces Roquefort, Gorgonzola or Stilton, mashed with a fork

1    cup creamy Greek yogurt or whole-milk yogurt

1/2 teaspoon coarse salt

freshly ground black pepper

2/3 cup coarsely ground unskinned almonds

fruity extra virgin olive oil for drizzling (optional)

Cook pasta in salted water according to package directions. One minute before the end of cooking drop greens into the pot. Drain pasta and greens, reserving 1 cup of cooking liquid.

In the same pan, warm olive oil over medium heat Add garlic and saute 1 minute. Add pasta and greens, cheese, yogurt and about 1/2 cup or more cooking liquid, enough to moisten pasta. Add salt, pepper and almonds and toss well.

Serve in a warm bowl or platter. Drizzle with fruity olive oil if using. Serves 8.

Recipe by Aglaia Kremezi. Reprinted with permission from K. Dun Gifford and Sara Baer-Sinnott’s The Oldways Table: Essays and Recipes from the Culinary Think Tank (Ten Speed Press, 2007).

Per serving: 396 calories, 17g fat, 11mg chol., 369mg sodium, 47g carbs., 4g fiber, 14g protein

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3 Responses to “summer linguine”

  1. Valerie Bosselman Says:

    Your picture looks yummier!

  2. rosewithoutthorns Says:

    I am a sucker for pasta – especially the noodle kind! And this recipe looks incredibly mouthwatering – even if i do not blue cheese either.

    First time i see yogurt used in a pasta dish though! might have to try it one day and taste it for myself!

    Thanks for sharing!

    Felicia
    http://dishbydish.net

  3. Claudia Kaser Says:

    Thanks for the recipe – I do NOT do blue cheese either! 🙂

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