Aired May 14, 2009
1/2 cup chicken stock or vegetable stock
1 box penne
1 medium onion, chopped
2 garlic cloves, grated
2 tablespoons EVOO Extra Virgin Olive Oil
1 28-ounce can crushed tomatoes
A few leaves basil, torn
Salt and ground pepper
2 bunches spinach, chopped
1/2 cup heavy cream
Nutmeg, to taste
Shaved Parmigiano Reggiano
Fill a medium saucepot with water and place over high heat. Bring to a boil and season with salt. Drop the carrots into the boiling salted water and cook until tender. Drain them and place into a blender or food processor. Add the stock and pure.
While the carrots are cooking, fill a large pasta pot with water and place over high heat. Once the water comes to a boil, add some salt and drop the penne. Cook to al dente according to package instructions.
While the pasta is cooking, in a large skillet over medium-high heat saut the onion and garlic with some EVOO until the onion becomes soft and translucent. Stir in the pured carrots along with the tomatoes, basil, salt and pepper. Wilt the spinach into the skillet with the carrot mixture then stir in the heavy cream. Season with some grated nutmeg. Let the veggie mixture reduce over medium-low heat until thick. It should have a sauce-like consistency.
Add the cooked penne to the skillet and mix until combined. Served topped with some shaved Parmigiano Reggiano.