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Garlic Spinach Pasta




Source of Recipe


my grandma from a magazine






Recipe Introduction


serves 4
This vegetarian dish is a variation on pesto. You can add mushrooms, capsicum or even chicken to it if you like.





List of Ingredients



• 375g large penne (pasta)
  
• 250g frozen chopped spinach, thawed
  
• 30g butter
  
• 3 cloves garlic, crushed
  
• 8 spring onions, finely chopped
  
• 1 tbs plain flour
  
• 375ml can evaporated milk
  
• 1/2 cup grated tasty cheese
  
• salt and pepper to taste
  
• 1/3 cup pine nuts toasted
  
• shaved parmesan cheese and sliced spring onion to garnish
  






Instructions



1. Cook pasta according to packet directions. Keep warm.
   
2. Squeeze excess moisture from spinach.
   
3. Melt butter in a large pan, add garlic and spring onions. Cook stirring about 5 minutes or until spring onions have softened.
   
4. Add flour, stir for 1 minute over heat until bubbling.
   
5. Stir in evaporated milk and spinach (I would probably just use normal milk). Cook stirring until mixture boils and thickens.
   
6. Stir in tasty cheese, season with salt and pepper; stir until cheese melts.
   
7. Pour sauce over pasta, sprinkle with pine nuts. Garnish with shaved parmesan cheese and sliced spring onion, sprinkle with ground pepper.