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Spinach, it’s what’s for dinner.

March 20, 2008


OK, yes. We’re trying to eat locally and healthier. If you’ve read any of our other posts regarding food, we’ve probably mentioned that. Aside from the fact that we usually use non-non-fat dairy and proteins, most of what we make is pretty good for you, especially in moderation. We’ve also tried to incorporate more vegetables; something essential to any well-rounded diet.

Neither of us could ever be mistaken for spinach aficionados, so to put (basically) just spinach and cheese on spaghetti has been quite a stretch for us. We did just that last night, and it turned out really well. N. got this recipe from Usually, I (J.) and very scientifical about measuring ingredients, but I just kinda eye-balled this one, and it was just fine.

The raw goods:

12 ounces pasta (like I said, we used spaghetti, and it turned out great)
2 tablespoons butter (fresh-churned from raw milk is what we used, but you can use anything you have:)
1 cup part-skim ricotta cheese
1/3 cup grated fresh Parmesan cheese
Salt and freshly-ground pepper to taste
One 10-to 12-ounce package fresh spinach, well washed and stemmed (we used just about half a bunch of fresh spinach)


1. Cook the pasta according to package directions and drain, reserving 1/2 cup of the hot pasta cooking water. Transfer the pasta to a serving container, toss with 1 1/2 tablespoons of the butter or margarine, and cover.

2. In a mixing bowl, combine the ricotta with the reserved pasta cooking water and stir until well blended. Stir into the pasta along with the Parmesan, and season with salt and pepper.

3. Cover and steam the spinach using just the water clinging to the leaves in the same pot used to cook the pasta. This should take only a minute or two. Drain the spinach well and chop coarsely. Transfer to a small serving bowl and toss with the remaining 1/2 tablespoon butter or margarine. Serve at once, topping each serving with some of the steamed spinach.

We weren’t really “down” with eating great big steamed spinach leaves, regardless of how good they are for you. So, instead of a rough chop, I grabbed the santoku and went to town. When we had a consistency we could both live with, I mixed it in the cheese. I didn’t think I’d like it when it was time to plate, but I really did.

If you’re looking for something relatively easy, and certainly not unhealthy I we really thing y’all should give this one a shot.

2 Comments leave one →
  1. March 20, 2008 7:29 pm

    I will so try to get my hubby to try this. (He doesn’t like cooked spinach, but I do!) What about subbing olive oil for the butter?

  2. March 20, 2008 10:57 pm

    This looks like it could be good! I have tried a similar recipe with broccoli. Emma, my daughter, and I are both big fans of broccoli. There was a period of time when Emma turned down french fries for broccoli! Oh, how I wish those days still existed.

    I don’t remember the exact recipe… It was very basic, just spaghetti, browned butter, broccoli, and mizithra cheese. If you have ever eaten at Spaghetti Factory, it was like their spaghetti with browned butter and mizithra, except you add broccoli so you get some greens with it.

    Thanks for sharing this recipe!


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