Pasta with creamy spinach, that's how easy this recipe is. You definitely can’t go wrong with this pasta recipe! It’s creamy, cheesy, spinachy (is that a word?) IT’S DELICIOUS! a great way to sneak in a vegetable filled with so many great nutrients. If you have any trouble trying to get kids to eat their veggies, here's something for you and it's a great weekday pasta, as it comes together quick.
PASTA WITH CREAMY SPINACH (creamy spinach cavatelli)
Recipe by Mark Calaminici | Food Loves Company
3 tbsp extra virgin olive oil
2 cloves of garlic, finely sliced
1 shallot, finely chopped
chili flakes, to taste
5-6 cups spinach
1 lb Cavatelli
¼ cup pasta water
½ cup heavy cream
Juice of half a lemon
1 ½ cup Parmigiano-Reggiano, grated
1. In a large frying pan over medium heat, heat extra virgin olive oil. Add garlic, shallots, chili flakes and season with salt and freshly cracked pepper. Sauté until onions and garlic are tender. If you don’t want to blanch your spinach in the pasta water you can add your spinach and sauté until spinach has wilted. Set aside.
2. In a large pot of boiling salted water, blanch you spinach until softened. Remove and set aside. In the same pot, cook your pasta, until al dente. Reserve 1/4 cup of pasta water.
3. Add spinach mixture and half of your grated cheese to a blender. Blend until smooth or your desired texture, adding pasta water if needed. Adjust any seasonings and set aside.
4. Add spinach puree to a pan on medium heat and add cream and lemon juice. Sauté until it has reduced a bit. Add the cooked cavatelli and toss to incorporate all ingredients. Add the rest of the Parmigiano-Reggiano and toss. Enjoy!
Until next time Ciao!