So good. Whip up a one-pot wonder in less than 30 minutes by preparing pasta and spinach simultaneously. © 2008 - 2020 Two Peas & Their Pod. Here is everything you have to know about storing garlic. I used Gemelli pasta (it’s curly). Add the pasta to a large pot of boiling salted water and cook until al dente. Add in the pasta and spinach. taste. Add the garlic and cook for 2-3 minutes. If the pasta starts to dry out, add in some of the reserved pasta Thinking for a protein this would be so great with some Cajun blackened shrimp. Even the cream can be bought as a pantry ingredient nowadays. I use it for making this spinach pasta dish, for. Love this combo with spinach and cream! Gently toss and cook until spinach leaves are wilted. Yea so this was awesome!!! are so good! 100 ml/ 3.4 fl.oz/ scant 1 cup heavy cream, 50 g/ 1.7 oz/ 1/2 cup freshly grated Parmesan. You can easily remove the exact amount you need from the bag or box, it doesn’t always have to be thawed before using, it is a great addition to many dishes. Can you use frozen spinach instead of fresh? Yum yum yum (don’t skimp on the butter or parmesan or the salt, it is what makes it fantastic). Get a recipe: Braised Coconut Spinach & Chickpeas with Lemon – This calls for fresh spinach, but frozen works well too. Funny how she was wanting to eat and you were talking photos. The Two Peas & Their Pod Cookbook is here. What I truly appreciate is I haven’t wasted any fresh spinach, summer squash or mushrooms since finding this recipe. I never knew I could make something so fast, easy & fabulous. very appetizing recipe, adina! Want to add a protein? 12 – 15 min., or until the noodles are al dente. Wipe skillet clean and melt the butter over medium-low heat. is a great pantry staple recipe. Zest the lemon and remove thyme leaves from stems. Start off your omelette as you usually would, then add the spinach before it sets. Adjust the taste with lemon juice, more salt, and pepper. This was SO good!! That being said, we LOVE this dish and make it often – even with clumps of spinach and pasta. Stir in ¼ cup of the Parmesan cheese and toss until combined… Add it to your dinner menu today! 5-Ingredient Spinach Parmesan Pasta-you only need 5 ingredients to make this quick and easy pasta dish! All Right Reserved. The Two Peas & Their Pod Cookbook is here. Add the garlic and sauté until pale golden, about 2 minutes. You will need the following FIVE ingredients to make this delicious pasta dish: That is it! Add the cream, grated garlic, nutmeg, salt, and pepper. Using the same pot, melt the butter over medium heat. Garlic also keeps well for a longer period of time. Required fields are marked *. I can see why your daughter could hardly wait to eat! You should store it at room temperature in a room with moderate humidity, and preferably in a dark place. There may be affiliate links within the post, see my, Snickerdoodle Recipe Without Cream of Tartar, Mediterranean Parsley Salad – Tabbouleh or Tabouli, Korean Chicken Wings with Gochujang Sauce. Will definitely make agin. of the pasta water! When adding veggies other than spinach, saute them with the garlic (and consider adding 1/4 of pine nuts) before adding the pasta and spinach to the pot. large bowl. Before you drain the pasta, make sure you reserve ½ cup Stir until it defrosts. Crunchy pine nuts, creamy ricotta cheese, and freshly grated Parmesan polish off the plate. Fresh lemon juice is always best, but if you don’t have it, feel free to use a small amount of lemon juice from a bottle. I actually use frozen spinach much more often than I use fresh spinach. I love this recipe..its a regular stand by at our home….I often add some store bought rotisserie chicken to make a quick meal after work. I had expected to have to spruce it up (with lemon or chille pepper flakes or basil or something) I DID NOT! 3. And another bonus when making spaghetti with frozen spinach: it takes less than 30 minutes to have dinner on the table. This dish is so delicious! How do I prevent this? I often make this dish on a Sunday afternoon or evening when I cannot go shopping and I don’t have much fresh stuff in the fridge anyway. Add the cream, grated garlic, nutmeg, salt, and pepper to taste and stir for another 2 minutes, the sauce should thicken slightly. Place the frozen spinach and a small amount of water in a saucepan… the butter and the garlic and the parmesan made this fantastic. Threw in a little lemon juice. Add in a little fresh lemon juice and lemon zest. I love this recipe because it is made with basic ingredients that we always have on hand. It takes ages to remove all those stems, it always comes in huge packages, that don’t fit in the refrigerator, but once you’ve cooked it down a little you are left with a handful of spinach. water. Stuff pasta or mix into a pasta casserole. The recipe sounds great, I like the addition of nutmeg. We share a love of cooking, baking, and entertaining. Cook for 10 minutes, stirring occasionally, so … Spinach Chicken Curry – A healthier and simplified version of the famous chicken saag, this easy spinach chicken curry will definitely satisfy your curry cravings. Very tasty. Just added cherry tomatoes. Do you ever add calorie/serving information to your recipes? Garnish with additional Parmesan cheese and serve immediately. You can buy it in advance and always have it when needed. They do the shopping and bring my groceries to my car. I threw in leftover charcuterie board meat from the freezer and was a hit. Glad you loved the pasta! Chop up some fresh basil or parsley and sprinkle it over the pasta. A delicious recipe using frozen spinach, spaghetti, and other pantry ingredients. Place the frozen spinach and a small amount of water in a saucepan. Drain the pasta and set aside. Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. If the pasta starts to dry out, add in some of the reserved pasta water. Add the garlic and cook for 2-3 minutes. I can see that I missed A LOT of great dishes while on vacation! Unless I cook it the day I bought it or the next day tops, I am sure to throw away quite a lot of it because it is already wilted. I eat pasta regularly (sometimes a couple times a week).