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Issue 442: Spinach Pasta Supreme

Chanie Nayman

Light and creamy and perfect alongside fish

Thursday, May 10, 2018

name

Food preparation and styling by Chanie Nayman Photos by Lisa Monahan

This pasta is not too heavy and creamy, and makes a perfect side to any _ish main. It can also be served at room temp, which is a great plus. Make sure to wait six hours after the parmesan before you eat meat!

INGREDIENTS

Serves 4-6

Ingredients
  • 1 lb (454 g) pasta
  • ½ cup heavy cream
  • ½ cup Tnuva butter
  • ½ cup frozen spinach, or 1 cup fresh
  • spinach, chopped
  • 1 cube garlic
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup Tnuva shredded Parmesan cheese


PREPARATION

Cook pasta according to package directions. Drain and set aside. Using the pot you cooked the pasta in, melt the heavy cream and butter over low heat and mix until smooth. Add the spinach, and allow to wilt, approximately 2 minutes.

 Remove from heat. Add the garlic, salt, and pepper, and stir to combine. Add the pasta and toss to coat. Sprinkle with shredded Parmesan and serve.

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