Green Angel Pasta
This Green Angel Pasta from Chris Reilly at Traffic Jam & Snug features angel-hair pasta with sautéed zucchini, spinach, and grated Bleu Asiago, dressed with a drop of truffle oil.
Cook the pasta in salted boiling water for 4 minutes until al dente. Reserve 2 tablespoons cooking water. Drain the pasta, and set aside.
Heat olive oil over medium heat. Sauté garlic for 30 seconds; add zucchini and sauté. Add spinach; toss to wilt.
Add the cooked, drained pasta with the reserved cooking water. Toss well. Top with grated Bleu Asiago, plate, and finish with truffle oil. Serve immediately.Recipe by Chris Reilly