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Sucker, you just ate spinach.

January 22, 2010

With this recipe, I’ve actually managed to sneak spinach into Simone. This strategy works particularly well if the TV is on and she’s a wee bit zoned out. 😉

Of course I do it sans meat, but carnivores out there can add some sausage to satisfy their meat-needs.

Creamy Pasta (and sausage – optional)

1 lb rigatoni pasta (or penne, or whatever you want, I use fusilli, shells, etc.)
1 lb uncooked Italian sausages, mild or hot (I omitted this since I don’t eat sausage, so I used chicken instead).
1/2 medium onion, chopped
1 clove garlic, minced (I like more than 1 clove!!)
1/4 tsp salt
1/4 tsp pepper
1 cup milk
1/2 cup chicken broth
1 tbsp all-purpose flour
6 cups baby spinach leaves, lightly packed (can also use frozen chopped spinach pack to speed things up)
1/4 cup grated Parmesan cheese (plus more for serving at the table)

1. Cook pasta in large pot of salted water – cook until tender, not mushy.
2. Remove sausage from casings and place in large, deep skilled over medium heat. Cook stirring to break up clumps and until no longer pink – about 5 mins. If not cooking sausage, just cook up some small pieces of chicken.
3. Add onion, garlic, S&P, and continue 3-5 mins.
4. In a bowl, whisk together the milk, chicken broth and flour. Add the liquid mixture to the pan with the sausage and cook, stirring, until it comes to a boil.
5. Reduce heat and let simmer for 1 to 2 mins., until smooth and thickened.
6. When pasta is cooked, drain well and add to the pan with the sauce. Add spinach and toss, then add the Parmesan cheese and mix well.
7. Serve immediately with additional Parmesan. 🙂

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