![]() Fish: grilled or steamed salmon or cooked prawns, you can skip the nutmeg in this case.Another delicious add-on is shredded ham or Parma ham you don’t need to cook it separately, but you can throw it in the sauce while you stir in pasta. Meat: grilled chicken breast, bacon or sausages.Vegetables: raw cherry tomatoes, cooked peas and grilled vegetables.This is such a versatile pasta recipe, you can add more vegetables or protein of your choice, here are a few ideas that work perfectly with this spinach sauce: I used both pasta cooking water and cream cheese more to create the sauce, rather than making a really cheesy pasta or pasta that swims in cream.īut please, don’t skip the essential touch of freshly grated parmesan cheese, it makes the difference. ![]() I haven’t added tons of cheese or heavy cream to this spinach pasta. Add the spinach a handful at a time, season with salt and stir until wilted. The volume looks huge at first, but it will wilt quickly becoming more manegeable. When the garlic is fragrant, add spinach. A large skillet works well since the wide surface area helps expose as much of the spinach to heat as possible, allowing it to wilt evenly. Start heating olive oil and fresh garlic in a large skillet over medium heat.
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