It’s pasta time again. You can’t fool me; I know you like it. And when you add a veggie and a creamy sauce-well what can I say?
MANGIA!!
CREAMY GARLIC SPINACH LINGUINI
Serves: 3-4 (depending upon portion size)
Ingredients:
1/2 lb. Linguini
3 Large Cloves of Garlic, minced
1-1/2 Cups Spinach, chopped (best to use the fresh)
1 Heaping Tbsp. Flour
1 Cup of Milk
1 Tsp. Salt
1/4 Tsp. Black Pepper
1/8 Tsp. Red Pepper Flakes (optional)
2 Sprigs of Fresh Flat Leaf Parsley, torn (optional)
Directions:
Cook the pasta in salted boiling water.
While that is cooking, preheat a large skillet, and add your minced garlic with 1 tbsp of water. Stir the garlic and add more water when it evaporates, 1 tbsp at a time. Once the garlic is fragrant, and softened a bit, add the spinach. Stir until it begins to wilt, and then add the flour to the skillet. Stir for a minute just to cook the flour slightly, and then slowly begin adding the milk. Continue stirring so there are no lumps. Add the salt, pepper and red paper flakes if using. This will begin to thicken after it has simmered for about 3-5 minutes.
When the pasta is finished cooking to an Al dente stage, transfer it with tongs to the skillet of sauce and turn off the heat. Do not drain the pasta. We will use some of the pasta water to thin the sauce if it becomes too thick. Stir everything together, so all of the pasta is coated with the sauce. When plating, tear some fresh parsley on top of each plate and another bit of black pepper.
