Spinach and White Wine Pasta!

I think 2 and a half months since my last recipe'll suffice...I guess my cooking has got less adventurous recently. I actually rote this a month or so ago, not long after I'd arrived in spain, but it's still damn tasty. On with the show...

Spinach and White Wine Pasta!

Hola from the lovely climes of the Amposta, here in the south of Catalonia in Spain! I know it's been a bit quiet recently, such has been my settling-in process and all – I haven't really made anything worth ringing home about for a while, but ironically I came up with the following with very little food left and no supermarket open anywhere nearby – such is the nature of the bank holiday in Spain; the country effectively stops for the day.

But my first Spanish (not particularly Spanish in nature, simply the first one here!) experiment ended up being really delicious, tangy and full of flavour with a minimum of ingredients. I know a lot of my recipes thus far have been pasta-based, but I cook with it very regularly because its a staple. I branch out occasionally, honest!

Ingredients (for one)

• 75-100g pasta (per person)
• Spinach leaves
• 100ml white wine
• 50-60g plain yoghurt
• Handful of sunflower seeds
• Grated cheese – something tangy like mozzarella – to taste

It's Masterchef time... (aka ready to multi-task?)

1. Pour the wine into a frying-pan on a moderately high heat.
2. Cook the spinach – depending on the stuff you have in the kitchen, there are several ayto do this.
   1. You can put a small amount of ater in a saucepan and put a steamer over the top – make sure the tare doesn’t come over the holes in the bottom of the steamer. Then, team the spinach by putting a high heat under the pan until it boil, then plonk the spinach in the steamer and let it wilt don – it ill lose a lot of physical mass so don't be afraid to put plenty in. Then, hen sufficiently wilted, take it off the heat and put to one side.
   2. Alternatively, put a small amount of ater in a frying-pan with a lid, put it on a high heat, then chuck in the spinach and place the lid on the pan. Hen sufficiently wilted, drain and put to one side. Both methods yield the same results, but the first is better because it means the spinach won’t get too waterlogged.
3. The wine should be simmering away nicely, so no add the yoghurt and cheese and stir through until completely mixed.
4. Cook the pasta in the meantime.
5. Finally, add the spinach and sunflower seeds to the sauce. Make sure the sauce has reduced don plenty so it's not too liquidy. If you need to do some quick reduction, put the tiniest sprinkle of veggie gravy granules in to thicken it ever-so-slightly – too much and it'll be sludge, so be careful!
6. Then, serve! You can either mix the pasta and sauce, or serve the sauce over the top of the pasta – however you prefer.

And that, mis amigos, is all there is to it. Quick, easy and pretty good if I say so myself. As a final note, if you notice any glaring grammatical errors, here's my explanation;

1. My computer is slowly dying. A couple of big hissy fits recently, and no bits of my keyboard don't work. Mainly the s and w keys. A mix of spell-check and 'copy-paste the letters where necessary' have got me through, but I'm positive there are a few glaring errors left.