recipe): 367 calories; 9 g protein; 9 g total fat; 2 g saturated fat; 58 g carbohydrates; 2 g fiber; 343 mg sodiumSERVES 4–6
Blue cheese is lactose-free, so this stunning pasta is fine for people with lactose intolerance, as the amount of cream used is minimal.
1 pound (450 g) gluten-free pasta
1 tablespoon olive oil
2 teaspoons garlic-infused olive oil
⅓ cup (80 ml) light cream
⅓ cup (80 ml) white wine
¼ cup (35 g) crumbled blue cheese
3½ ounces (105 g) baby spinach leaves (3½ cups), rinsed and dried
¼ cup (15 g) roughly chopped flat-leaf parsley
Salt and freshly ground black pepper
1. Bring a large pot of water to a boil. Add the pasta and cook according to package directions, until just tender. Drain, return to the pot, and cover to keep warm.
2. Meanwhile, heat the olive oil and garlic-infused oil in a large heavy-bottomed frying pan over medium heat. Add the cream and wine and simmer, stirring occasionally, for 5 to 7 minutes, until the liquid has reduced and thickened. Add the blue cheese and stir until melted.
3. Remove the pan from the heat. Add the drained pasta, spinach, and parsley and gently toss to coat. Allow the spinach leaves to wilt. Season to taste with salt and pepper and serve.
PER SERVING ( recipe): 367 calories; 9 g protein; 9 g total fat; 2 g saturated fat; 58 g carbohydrates; 2 g fiber; 343 mg sodium