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tasty, creamy fusilli

March 2, 2009

I so wanted to put tasti, creami fusilli – but I’m too much of a pedant.  This started life as something different.  Super Girl announced that she wanted to cook, and I certainly wasn’t going to stand in the way, but then there was a bit of an ingredients issue and we settled on “Mountains O’Macaroni” from her new Cool Kids Cook book.  It’s a simple recipe for two requiring one and a half cups of macaroni, half a cup of cream and half a cup of grated cheese.  This sounded perfectly pleasant but we couldn’t resist tinkering with it a bit.  For one thing we needed to feed all four of us so we needed to up the quantities, and actually we decided we’d make enough for six, so there’d be some for lunches too.  I have this compulsion to put onions in most things, and there was spinach in the fridge, so this was how it ended up.

4 and a half cups of fusilli – cooked as per the instructions on the packet

2 medium onions – finely sliced then sautéed in a little oil

spinach – as much as you think you need – we used half a large bag – but it depends on your bag

1 and a half cups of cream – supposed to be double, but it doesn’t seem to matter

1 cup of grated cheddar cheese

half a cup of grated parmesan

a light grating of nutmeg

 

After the pasta is cooked and drained, you just pile everything else in, and stir until the spinach is wilted.  It’s quick, easy and really rather nice, although not for those with cholesterol issues.

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