Spinach and Parmesan Pasta

May 10, 2011

I threw this suuuuper easy pasta dish together the other night, and we had enough for dinner the next night as well. I wish I would have taken a picture of the reworked version, cause it was even better than this…I just added some cream, a little butter, some shredded white cheddar, and Indian spiced chickpeas. The combination was undoubtedly weird (and not healthy), but not at all unpleasant either. Here’s the recipe for the original version:

Spinach and Parmesan Pasta
1 pkg spaghetti noodles, whole wheat or regular
1 12oz package frozen chopped spinach
1/2-3/4 cup finely shredded Parmesan cheese
2-4 Tbsp butter
Salt & Pepper
Cook pasta (in salted water) according to package directions, and add the frozen spinach to the pot 2 minutes before pasta is finished boiling.  Drain pasta, and place back in pot. Add butter, salt and pepper, and stir until butter is melted. Add Parmesan cheese in two additions, stirring constantly. Top with more Parmesan, and a little sprinkling of red pepper flakes.

Obviously this is a really basic recipe, and allows for lots of creative changes…for instance, add chicken, Italian sausages, or ground turkey. Use Swiss chard or kale instead of the spinach.  Feta or goat cheese would be great sprinkled on top as well.  And then sometimes, keeping it simple is best.

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