3 tbsp butter
3 tbsp flour
1 cup milk
pinch nutmeg
4 oz Goat’s cheese
salt
freshly ground white pepper
2 tbsp olive oil
2 medium ears of sweet corn
1 lb fresh spinach, washed, stemmed and patted dry
2 tsp garlic, chopped
1 lb lump crabmeat, picked for cartilage
12 inch pieces of fresh pasta
1 tbsp fresh parsley leaves, finely chopped
In a medium saucepan, over medium heat, melt the butter.
Stir in the flour and cook for 2 minutes.
Whisk in the milk, ½ cup at a time.
Season with salt, pepper and nutmeg.
Cook, stirring constantly for 4-6 minutes. Remove from heat and whisk in the cheese.
Set aside and keep warm.
Bring pot of salted water to a boil.
In a large sauté pan, over medium heat, add the oil.
When the oil is hot, add the corn.
Season with salt and pepper.
Sauté the corn for 6 minutes.
Add the spinach, a handful at a time.
Season with salt and pepper.
Sauté for 2 minutes. Add the garlic and crabmeat.
Season with salt and pepper. Sauté for 2 minutes.
Remove from the heat and keep warm.
Add the pasta to the water and cook until tender, about 4-6 minutes.
Drain and toss with olive oil.
Season with salt and pepper.
To assemble, place four pieces of the pasta in the center of each plate.
Place about ¼ cup of the spinach filling over each piece of pasta.
Place a piece of pasta over the spinach filling.
Place a second ¼ cup. of the spinach filling over each piece of pasta.
Place the remaining pieces of pasta over the filling forming 5 layers total.
Spoon the sauce around the pasta.
Garnish with parsley.
Sugar: 7g
:
Calcium: 279mg
Calories: 459kcal
Carbohydrates: 26g
Cholesterol: 72mg
Fat: 25g
Fiber: 4g
Iron: 5mg
Potassium: 1096mg
Protein: 34g
Saturated Fat: 8g
Sodium: 1278mg
Vitamin A: 11603IU
Vitamin C: 45mg
