12oz. Bowties pasta
1lb. Spinach, stems removed, leaves rinsed well
4 Tbsp. Butter
3 medium shallots, minced 1 cup whipping cream
1½ cup finely grated Gruyere cheese Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste
Bowl of finely grated Gruyere cheese (for serving with meal)
Directions
Add spinach to a large saucepan of enough boiling, salted water to generously cover. Cook uncovered over high heat about two minutes or until spears are wilted. Drain, rinse with cold water and drain well. Squeeze out as much liquid as possible. Chop spin- ach.
Melt 1 Tbsp. butter in a medium saucepan over low heat. Add the shallots and cook, stirring often, until soft but not brown. Add spinach and cook 1 minute. Stir in 3/4 cup cream, nutmeg, salt and pepper: heat over low heat until just heated through. Taste and adjust amounts of salt, pepper, and nutmeg. (sauce can be kept, covered, up to 1 day in a refrigerator).
Cook bowties according to instructions, then trans- fer to a heated serving dish. Meanwhile, heat sauce to a simmer over low heat. Add remaining 1/4 cup cream and bring to a simmer. Add remaining 2 Tbsp. butter and heat until blended.
Add sauce to pasta and toss to blend. Add 1½ cup Gruyere cheese and toss again. Taste and adjust sea- sonings. Serve immediately with more Gruyere cheese.
Makes 4-6 servings.
