PASTA CON CREMA DI SPINACI – PASTA WITH SPINACH SAUCE
Recipe n. 15
When my son was still learning colors, among his big collection of trains from ‘Thomas the tank engine and his friends‘, there was one train in particular which was green. It is a very dark green and for this reason every time we refer to this train we emphasize it calling it the ‘deep dark green train’, exactly the same color as this delicious creamy sauce for pasta, which reminds me of that train. I have been making this sauce for pasta for years. By now it has became part of our recurring family menu. It’s an easy and quick recipe and a light dish to enjoy for lunch or dinner. Sometimes I make this sauce in big batches and freeze it to have it handy on days when you don’t have much time to cook but you don’t want to end up eating take out food.
- 1 lb fresh spinach washed
- ¼ cup rice milk (I like to use rice milk instead of regular milk because it’s lighter and gives a sweeter taste to the sauce with no need to add any butter or cream)
- ½ tsp nutmeg
- ¼ cup Parmesan cheese
- ½ cup fresh ricotta, optional (I usually make this sauce without ricotta, unless I ‘m having a guest for lunch and want to obtain a richer taste and consistency)
- ¾ lb your favorite short pasta
In a medium sized pot bring the water to a boil. Add the spinach and cook for 2 to 3 minutes. Take the spinach from the pot and drain excess water. Put to the side and let it cool. In a food processor add the spinach, rice milk, Parmesan cheese, nutmeg, salt and pepper. Mix to obtain a creamy consistency. Bring again to a boil the same pot with water you have used to cook the spinach and add pasta. Cook until al dente. Drain the water and in a large bowl mix pasta with the spinach sauce. Add some extra Parmesan cheese to garnish.