For many years, I've had my kids convinced that spinach is a super veggie. Because it is!
It's also become a family favorite and an ingredient I love to get creative with. Our spinach pasta nights - or “green spaghettis,” as my kids like to call them - happen often when they get to pick dinner.
The "trick" in this dish is precooking the pasta in boiling water with salt and oil, and before it turns "al dente" strain it and finish cooking spaghettis in the spinach sauce, this way the spaghetti will provide a thickening agent to the sauce, giving it a very natural and light consistency to this dish, and the pasta will absorb as much of the flavors as possible.
After a few easy steps, you'll have a nutritious meal ready for your whole family. It only takes about 10 minutes of active cooking!
In a medium saucepan, heat 2 tablespoons of pure olive oil. Add the chopped onion, garlic cloves, and salt. Cook for about 3 minutes, stirring occasionally, until the onion is crystallized.
Then add the spinach, a pinch of sugar, and powdered garlic. Stir for a few more minutes, pour in the milk, and cook for a minute. Remove from heat. Blend it well, and raise to medium heat.
Mix in the al dente spaghetti and cook, stirring occasionally, for about 5 minutes or until creamy. Rectify salt and pepper. Serve with Parmesan cheese.
Food pairing: white wine. Santa Margherita Pinot Grigio Alto Adige, Trentino-Alto Adige, Italy.
Music pairing: Daft Punk, Get Lucky