Cream of Spinach Pasta

Dear Turkey,

In case you forgot who was the pasta master, I am going to remind you. (It's me, duh.)

This is a story about cream of spinach pasta. When you eat it, you will think that you are in a restaurant, but it's way healthier/cheaper/easier/all those things I love.

And maybe when I start remembering to take the picture BEFORE I put the cheese on, you will be able to see what it looks like. 

Directions: Saute two shallots and a clove of garlic (diced) in a few T of butter AND oil. Then turn down the heat and add a few T of sherry AND a splash of lemon juice. Cook it down for a minute and add a few T of whole milk AND cream. Then turn off the heat and toss in two giant handfuls of cut up spinach, as well as two bowls-worth of just-done pasta. Add salt and pepper to taste. You will need more salt than you think for that restaurant taste (albeit much less than a restaurant would use), probably a few t. Top with cheese.

The End,

Tofu