Noodles with Spinach and Carrot-Top Sauce

December 15, 2006

Noodles with Spinach and Carrot-Top Sauce

1 bunch spinach
Carrot tops, leaves stripped off the stems, chopped
½ onion, thinly sliced
1 cup whole-milk yogurt or sour cream, drained
1 tablespoon olive oil
¾ pound spaghetti, linguine, or other noodles, cooked
1 teaspoon salt
1 jalapeno chile, seeded and chopped (optional)
½ cup pine or other nuts, toasted (optional)
Crumbled feta or other cheese (optional)

Heat the oil in a large skillet. Add the onion and chile (if using) and cook over medium heat, stirring occasionally, for a few minutes or until the onion turns translucent. Add the greens and sprinkle with 1 teaspoon salt. Cook until wilted, turning with tongs after 3 or 4 minutes. Purée with drained yogurt, then transfer mixture to a large skillet and the turn the heat on low to warm the yogurt. Don’t get it too hot or the yogurt will curdle. Add the noodles to the sauce, toss, and scatter cheese and nuts over the top. Serves 4.

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