Farmhouse Spaghetti; the last of the lights

This is another of those recipes that I have been making forever.

I make it often for the two of us (which is the recipe below).

I have also, often, made it for family and friends – as many as 14 (just multiply by 7 – easy).

I usually use spaghetti, but any long pasta will work.

The recipe is based on one I found ages ago in ‘The Book of Sauces’, modified as tastes and location and ingredients have changed.

It’s still our favorite pasta and I thought a simple dish might be appreciated before the holidays – or after.

Farmhouse Spaghetti

Total time: 30 minutes


  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 4oz (120gr) mushrooms, trimmed, chopped
  • 1 tbs olive oil
  • 8oz (240gr) frozen spinach, chopped
  • 4oz (120gr) Prosciutto, Serrano or other dry-cured ham, chopped
  • 4 tbs tomato paste
  • 1 – 3 tbs water
  • 5oz (150gr) soft goat cheese (Chavrie in U.S.; Chevraux in France)
  • 4oz (120gr) dry spaghetti


  • Cook pasta according to package instructions.
  • Heat oil in large skillet over medium heat.
  • Add onions, garlic, mushrooms. ham and sauté for 5 minutes.
  • Add tomato paste, spinach and 1 tbs water, reduce heat to low, cover and simmer for 15 minutes. Mind the spinach so that it thaws. If sauce starts to dry out add more water..
  • Add goat cheese and stir until it melts.
  • Toss with pasta and serve immediately.

Print Recipe

Two last photos of the lights in Lyon.

Our hotel was on a square and directly across from the hotel lobby was a Ferris Wheel.

The night before the Festival started it was lit up very nicely.

Don’t you love the red lights on the building cranes in the background?

The first night of the Festival the center of it was covered and there was a film projected on to it.

There were a few more people in the square as well.

That’s it for the lights….. I do have a few daytime photos of the city but that’s for another day.

Last update on December 23, 2016

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