Spinach Mascarpone Sauce

Ingredients:

This is best with fresh spinach for a lovely understated flavor.

Ingredients:

1. 2 tbsp. olive oil
2. 2 garlic cloves, chopped or crushed
3. 40-50 spinach leaves, cleaned, roughly chopped, boiled and squeezed
4. 1 cup mascarpone cheese
5. ½ cup fresh cream
6. salt to taste
7. pepper to taste
8. 350g penne pasta, cooked al dente and drained well
9. 6-8 cherry tomatoes, chopped.

Method:

Method:

1. Heat oil and add garlic and spinach leaves in it.  Stir for 2 minutes.
2. Stir in the mascarpone cheese.  Melt it stirring continuously.
3. Add cream and stir continuously till the sauce thickens.
4. Add salt and pepper and stir.  Taste and adjust the seasoning.
5. Stir in the cooked pasta.
6. Lastly add tomatoes and toss again and serve immediately.

Spinach is best when the leaves are small, young and bright in color.  To clean the spinach, remove all the dead and discolored leaves.  Trim the thick long stalks.  Soak the leaves in lots of water and wash away any sand and grit.  Drain away the water and repeat the process till the leaves are clean. To cook, boil some water in a pan and press in the spinach leaves into it.  Cook covered for 3-4 minutes until the spinach has collapsed and is tender.  The volume of the leaves will reduce considerably.  Drain the spinach in a colander and press lightly to squeeze out all the extra liquid.  The spinach is now ready to use.