Spinach SaucePosted: March 30, 2012
This is a recipe from my childhood. Something my mom came up with that became a family favorite. It is lightening fast-you can have the sauce done from beginning to end in the time it takes to cook dry pasta. It’s also very healthful and absolutely delicious. It sounds a bit odd, but just try it-you’ll be a convert!
I hate the texture of cooked greens, but love the flavor of spinach, so this is a favourite of mine. It can also be done with an equal amount of pretty much any relatively tender green, like chard. Use whatever type of pasta you prefer, we always had it on spaghetti growing up, but I put it on anything. This batch we had with gorgonzola medaglioni, which was really super.
2 6oz bags spinach, baby or mature, it doesn’t matter
1 onion, roughly chopped
2 cloves of garlic, sliced
3/4 C milk
Parmesan cheese, salt and pepper to taste
1lb dry pasta
Put a pot of salted water on to boil for the pasta. meanwhile, make the sauce.
In a large skillet, saute the onion and garlic until it’s translucent. Add the spinach and cook until it has completely wilted. (add the pasta to the pot whenever it starts boiling)
Transfer the veggies to a blender and blend with the milk. Check the pasta, and when it’s done drain it and put it back in the pot.
Toss sauce with the hot pasta and add Parmesan, salt and pepper to taste.