The best thing about this Spaghetti with Spinach dinner is how easy it is to put together. Sometimes it’s just not that easy to come up with a quick dinner. As long as you start boiling the water first, you should be eating in 20 minutes.
The spinach in this dish can be easily substituted with other vegetables such as broccoli or string beans. If you want to stay away from the cream sauces you can make this dish Aglio e Olio by sautéing the garlic in some extra virgin olive oil and mixing it together with the spaghetti and spinach.
Spinach, as you know , is excellent when sautéed with just garlic and oil. Now adding the prosciutto or pancetta will give is an added depth of flavor.
When making this recipe you may decide to add a little cream cheese to the sauce. You can also directly add the parmesan cheese to the cream instead of topping the spaghetti at the end.
1 lb of spaghetti
3 Tbls of extra virgin olive oil
2 Tbls of butter
2 cloves of garlic, chopped
1 bunch of long green onions, chopped
3 to 4 oz of prosciutto or pancetta
1 lb of baby spinach
1 and ½ cup of heavy whipping cream
½ tsp of fresh ground black pepper
2 Tbls of pine nuts, toasted
½ cup of fresh grated parmesan cheese
Cook the spaghetti in 6 quarts of rapidly boiling salted water until al dente. Around 10 minutes
In a large skillet, sauté the garlic, onions and prosciutto for 2minutes.
Wash the spinach thoroughly under cold water.
Toss the spinach with the onion mixture and saute until the spinach is wilted.
Add the toasted pine nuts
Over medium heat add the whipping cream and cook until slightly bubbly.
Season with pepper
Drain the pasta and toss into the spinach cream mixture.
Plate and top with fresh grated Parmesan cheese.
Serves 4 people
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