Two Pastas with Sauteed Spinach, Mushrooms, and Bleu Cheese

Every once in a while, I eat semi-vegetarian. After 2 weeks of over-indulgence during our holiday escapades, my body is in need of a break from the rich, meat-laden dishes. I don't think I could ever give up meat though. I just bought 4 pounds of strip steaks from Costco and will be back on the chuck wagon by tomorrow.

Last night, I cooked just for ME. ME and only ME. It may sound self-indulgent, but I really don't care. My family dinner menu planning revolves around trying to please 5 different palates. Not too spicy. Not chicken again. I want steak. What am I going to eat? Tonight it's ME.

After tricking the kids into making their own Thin Crust Pizzas, I went to work on dinner for ME. My original recipe came about from what was available in the fridge and freezer. I started picking ingredients out and began boiling and sauteeing. Usually I can never duplicate my made up recipes because my memory fails me. I really need to do some more crossword puzzles.

Here's what I came up with. Change up the vegetables and cheese, and nuts to what you have on hand. Tell ME what version you made and I'd like to give it a try.

Every once and a while, take care of #1. You'll like #s 2, 3, 4, and 5 much more if you do.

Two Pastas with Sauteed Spinach, Mushrooms and Bleu Cheese

Ingredients on hand:

about 2 - 3 cups pasta, I used rotini and penne, cooked and drained
olive oil
pat of butter
1 big handful mushrooms, sliced thin
1 clove garlic, chopped
3 cups fresh baby spinach, chopped
3 tablespoons half and half
1/4 cup bleu cheese, crumbled
dash of red pepper flakes
salt and pepper to taste
3 - 4 tablespoons pine nuts, toasted

Heat a saute pan to medium high. Add a good drizzle of olive oil and a small pat of butter. Saute the mushrooms for about 5 minutes. Add the garlic and spinach and cook until the spinach wilts, about 2 minutes. Stir in the half and half and bleu cheese and cook for a minute or 2. Add a dash of red pepper flakes, and season to taste with salt and pepper. Stir in pine nuts.