Talks About Food

During my sleepover at Jamie’s, she whipped up a simple and tasty dinner for all of us. Jamie does everything fast, she cooked this whole dinner while Donna and I were setting up the table. It’s a simple spinach sauce, toss it with some pasta and add your favorite meat, she used sausages, but I think chicken breast would work great too. But my favorite part about this dish is the beautiful green color, it’s so appetizing and looks so pretty on the dinner table.

Here’s the recipe for Jamie’s beautiful spinach sauce, as given to me by the inventor herself, short and sweet, as always.

Fettuccine with Spinach Sauce

• 12 oz. bag of spinach
• 1/2 lb. bacon, diced
• 1/4 a yellow onion, diced
• 3 cloves garlic
• 8 oz creme fraiche
• zest of 1/2 a lemon
• juice of 1/2 a lemon
• 4 oz. chicken broth
• 1 tsp. Italian seasoning (or use fresh Basil, thyme, etc. to taste)
• salt and pepper to taste (I like lots of black pepper)
• 1 package fettuccine

Cook the fettuccine according to package.

Heat up a big pan and coat with cooking spray/oil/butter/whichever you prefer. Toss in the bacon and cook until enough fat liquefies into the pan. Take out bacon to top pasta later and leave in the fat and oil in the pan.

Throw in the onion and garlic. Cook until slightly caramelized.

Add chicken stock and spinach and cook for 2 minutes.

Put spinach, onion, chicken stock, lemon juice and zest into blender and blend until smooth.

Add creme fraiche, herbs, salt and pepper. Blend well until the creme fraiche has been well incorporated.

Toss the pasta and sauce together (as much sauce as you want). Plate and top with bacon. If you wanna be a little extravagant, sprinkle a bit of goat cheese on top as well. Serves 4 to 6, depending on how much your people like to eat.

Read the story behind the recipe: Weekend at Jamie’s