1 lb spinach pasta
14 oz fresh spinach
1 cup Parmesan, finely grated
1/2 cup chicken stock, at room temperature
4 tablespoons butter
salt
Directions:
In a large pot, bring water and a pinch of salt to boil. Add the pasta and cook until the pasta is almost al dente. Add the spinach and cook 1 minute to wilt the spinach. Drain and return to pot. Add the butter, 3/4 cup Parmesan and chicken broth. Stir to combine. Divide into bowl, sprinkle with the remaining Parmesan and serve immediately.
My thoughts:
This is so easy it is scarcely a recipe but let me tell you, this is so good! One caveat: since this is such a simple recipe it really is only as good as the ingredients. Use the highest quality Parmesan and pasta you can find and don’t substitute frozen spinach.
That looks simple but delicious.
I love the simplicity of this meal – I bet its delicious!
I tried it! Loved it! This is such a quick and easy recipe, but, like she said, use quality ingredients.
I tried it! Loved it! This is such a quick and easy recipe, but, like she said, use quality ingredients.
I made this for dinner tonight, using the best of ingredients, including fresh-made spinach fettuccini. I also added 2 chicken thighs, shredded, which helped give it more flavor. Next time I'll try it with added mushrooms, sautéed in butter & garlic. Beautiful colors, with endless possibilities!