Like everything else made in Florence, Italy, this pasta dish also contains spinach. It is this spinach that makes the pasta healthy.
You can add as much or as little spinach as you like. I like to add blanched, chopped spinach but you can add spinach puree or even whole leaves of baby spinach!
Another variation is to add some boiled corn to the spinach pasta!
The best kind of pasta for such a dish is Penne as the cylindrical shaped pieces hold the maximum amount of sauce. But you can add any pasta of your choice.
A mouth watering gift from Italy, it can be eaten as is or served along with some garlic bread and stir fried vegetables.
There are many versions of this fabulous dish. Here is mine...
Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 4
Ingredients
Pasta: 1 Cups
White Sauce: 2 Cups See Veg Au Gratin for recipe of white sauce
Blanched and Chopped Spinach: 1 Cup
Grated Cheese: 2 Tbsp
Method
Boil pasta in salted water. Drain and keep aside.
Heat white sauce and add the chopped spinach.
Now add the cooked pasta and mix gently.
Taste and adjust seasoning.
Transfer to an oven proof dish and sprinkle grated cheese on top.
Bake in a moderate oven at 200 degrees for 5-7 minutes.
Serve hot!
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