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friday night pasta

June 20, 2008


This was light and perfect for a quick Friday night dinner.  We might go for ice cream afterwards.  This was adapted from a recipe from the Accidental Hedonist and Italian American Connection. 

When I put the bowl down on the tile to photograph it, the dog came running over, thinking it was his dinner.  

Sorry, Sam.  You were sorely mistaken.  The humans ate it, along with a salad of baby tomato, feta, red onion, fresh arugula and basil (from our garden!) with olive oil, basalmic vinegar and garlic dressing.

Pork and Spinach Fusilli

1 lb ground pork

1 package frozen spinach, thawed and excess water squeezed out

1 medium red onion, chopped

3 cloves garlic

1 tsp crushed red pepper flakes

1 tsp fennel seeds, crushed

1 egg

½ cup grated parmesean

1 cup organic chicken stock

¼ cup olive oil

 

Brown ground pork with some olive oil.  When pork is half cooked, add onion, garlic, red pepper and fennel seeds.

 

Add spinach, ½ cup chicken stock, and rest of olive oil.  Turn down to simmer.  Add rest of the chicken stock and allow it to simmer off.

 

Take off the stove and add cheese and the egg.  Mix well and serve.

 

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