PASTA: Pasta with Creamy Spinach Sauce

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Pasta with Creamy Spinach Sauce

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 201

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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1 large bunch spinach -- (3/4 to 1 pound)

salt -- to taste

1 cloves garlic -- peeled (optional)

(1 to 2)

1 cup nonfat cottage cheese -- or low-fat

1/4 cup low fat milk

1 pinch freshly grated nutmeg

freshly ground black pepper -- to taste

1 pound dried pasta

spaghetti or fettucine are good here

1 ounce Parmesan cheese -- grated (1/4 cup)

 

I used to get my son to eat spinach when he was a baby by blending it

with cottage cheese. I still do, but now I toss the mixture with pasta.

This has a mild and comforting flavor, with or without the garlic.

 

MAKES 6 SERVINGS

 

1. Begin heating a large pot full of water while you wash and stem the

spinach. When the water comes to a boil, add about 1 tablespoon salt and

the spinach. Cook for 1 minute, remove from the water using a slotted

spoon, and transfer to a bowl of cold water. Drain and squeeze dry~ Chop

coarsely. Retain the spinach cooking water for the pasta.

 

2. Bring the spinach water back to a boil (turn the heat down to

simmer if it reaches a boil before you are ready to cook the pasta).

Meanwhile, turn on a mini-food processor or a food processor fitted with

the steel blade and drop in the garlic. When it adheres to the sides,

stop the machine and scrape down the sides. Add the cottage cheese and

blend until fairly smooth. Scrape down the sides. Add the cooked spinach

and the milk and blend again until smooth. Add the nutmeg, pepper, and

salt to taste. Transfer to a wide pasta bowl.

 

3. When the water returns to a boil, add 1 tablespoon salt and

gradually add the pasta. Stir to make sure the pasta doesn't stick to

the bottom of the pot. Then boil until the pasta is cooked al dente,

firm to the bite. Drain the pasta.

 

4. Transfer the pasta to the bowl, toss with the spinach sauce and the

Parmesan, and serve.

 

Advance Preparation: The sauce will keep for a couple of days in the

refrigerator. Bring to room temperature and reheat by adding a couple of

spoonfuls of hot pasta water.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 48 Calories; 1g Fat (27% calories

from fat); 7g Protein; 2g Carbohydrate; 5mg Cholesterol; 195mg Sodium

Food Exchanges: 1 Lean Meat

 

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