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Joined Date: Dec 11, 2010
Reviewed Penne with Spinach Sauce
"This was a very nice dish, and easy to make. You can do all of the prep in the time that it takes to cook the pasta.
After I mixed up the sauce and tasted it, I was a little worried about the raw garlic. But when the sauce was tossed with the hot pasta, the garlic was cooked enough to take the edge off. It really turned out well.
I was tempted to make a few tweaks to the recipe as I was cooking it, but decided to stick to the plan the first time. I think adding a little crunch to the dish, perhaps some nuts (maybe slivered almonds) would add a dimension to it. Also, I think I will add more spinach, as much as another 4-6 ounces, the next time I make it (to the pasta bowl, not the sauce in the food processor).
Food is my passion. I'm in the corporate world today, but hope someday to return to the cooking biz. I've held many cooking positions in the past, including being a saute chef at Mustards Grill in Napa/Yountville, CA. I still occasionally work for a friend in the catering business on weekends.