There is a fun holiday just around the corner that explodes with the “Green” color in everything- Saint Patrick’s Day! So why not make a healthy, nutritious “green” meal that does not require any green food coloring to celebrate this special day?
This is a very quick, healthy and nutritious meal that may be served as a side dish or a main course. It’s ready in under 30 minutes and tastes so silky and satisfying.
Pasta is a comfort food , but add in iron rich spinach, calcium and vitamin D rich cheese, heart healthy extra virgin olive oil and well, you have a bowl of pure deliciousness and goodness.
You don’t have to wait for St. Patrick’s Day to serve this. Since it takes almost no time to prepare, you can make this any time you want something quick and easy and packed with flavor.
This recipe is very flexible. You may use either all Pecorino Romano cheese, all Parmigiano Reggiano cheese or a combination of both, it’s up yo you. I used an equal combination of both.
So, I hope you try this recipe and provide your feedback. And as always, Enjoy!
Spaghetti with Spinach Sauce
Ingredients: Serves 2 or 4
1/2 pound dry spaghetti pasta
1/2 teaspoon salt
3 tablespoon extra virgin olive oil, divided, plus extra for garnish
2 cloves fresh garlic, sliced thin
6 ounce package organic fresh spinach
1/8 teaspoon grated nutmeg
1/2 cup grated cheese of choice. Either all Pecorino Romano, Parmigiana Reggiano, or a mix of both. Plus more for topping.
Place a large pot of water on stove and bring to a boil. Then season with salt. Add in your pasta and cook according to package directions. Occasionally stir the pasta to prevent it from sticking together. Before draining the pasta, reserve a cup of the starchy water and set aside.
While pasta is cooking, thinly slice the garlic. Heat a large skillet and add in 1 tablespoon of the oil. Add in the garlic and over a medium low heat gently warm the garlic, about 1 minute, making sure not to burn it. Add in the spinach and keep moving it gently with tongs until it all cooks down. (That copious mound of spinach will cook down to about 1/2 cup). Add in the nutmeg and mix through. Take off the heat.
Using either a blender or food processor, add in the spinach mixture. Top with the remaining 2 tablespoons olive oil, and 1/2 cup of cheese. Also add in about 1/4 cup of the reserved starchy water. Blend until you have a sauce consistency. Add in additional remaining water, gradually as needed. Think spaghetti sauce consistency.
Place pasta back into its pot and add in the sauce. Using tongs, keep turning the pasta to coat with the spinach sauce. Serve with addition grated cheese and a drizzle of olive oil.