Linguine with spinach and yogurt sauce
The girls are on their summer break. Meal times are irregular as they catch up on sleep and their favorite TV shows. I have stopped trying to predict when they would come down for a meal so I cook whenever is convenient for me and spread everything on the dining table. I’m really not a believer in eating meals according to where the hands of the clock are pointed. My motto is “eat when your stomach tells you to” because each person has a different pace for digesting food. Sometimes, our metabolism is on the same schedule and we manage to all sit down together for a meal.
At noon today, both girls were still fast asleep so I prepared something easy for Speedy and myself. We had bagnet for lunch yesterday and there were leftovers. The pork rind had turned chewy so I recycled the bagnet by cutting it into small pieces and simmering it with the leftover menudo from a few days ago. After our meal, I went back to the kitchen and prepared a pasta dish for the girls.
If you’re new here… our older girl, Sam, is vegetarian — has been for the last year and a half. Alex, the younger, is as carnivorous as carnivorous can be. So, I’ve learned to prepare two versions of most dishes that I cook. In this case, I cooked pasta with a yogurt and spinach sauce. By itself, it is lacto-vegetarian. I topped Sam’s pasta with crumbled fried tofu skin (above) and Alex’s with crumbled crisp bacon (below).
If you’re not familiar with tofu skin, click here.
If you want to substitute something else for one or more of the ingredients, that is entirely up to you. Don’t ask me if your intended substitution will yield good results — what I haven’t tried, I can’t make an informed opinion about.
- 3 tbsps. of butter
- ⅓ c. of chopped onion
- ½ tsp. of minced garlic
- 1 c. (or more) of finely sliced spinach leaves
- salt and pepper, to taste
- ¾ c. of yogurt
- cooked linguine (or your preferred pasta shape) for two
- crumbled fried tofu skin
- crumbled crisp bacon
- Melt the butter in a skillet.
- Add the onion and sweat for a few minutes.
- Add the garlic and cook for half a minute.
- Throw in the spinach leaves and sprinkle with salt and pepper. Stir until wilted. Cover the pan and cook over low heat for about three minutes (the spinach leaves have enough water in them to ensure that the mixture does not dry up at this stage).
- Pour in the yogurt. Taste. Add more salt and pepper, if needed.
- When the sauce starts to simmer, toss in the cooked pasta.
- For vegetarians, top with crumbled tofu skin before serving.
- For omnivores, sprinkle with crumbled crisp bacon.