Weeknight Spinach Alfredo

Serves: 4


1 (10 ounce) bag Cut 'N Clean Greens Curly Spinach
12 ounces wide-cut egg noodles (or any other kind of noodles you prefer)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1/8 teaspoon freshly ground pepper
2 cups low-fat milk (or non-fat)
1/3 cup freshly grated Parmesan cheese, plus more for garnish if desired


Cook pasta in boiling water according to package directions.

Meanwhile, in a large skillet, put 1 tablespoon of water and spinach greens. Wilt spinach over high heat, tossing several times to cook evenly. This will take only 3-5 minutes. Remove pan from heat when wilted.

While pasta is cooking, in a heavy saucepan, melt butter over medium heat. Stir in flour, salt, nutmeg and pepper, until smooth. Cook and stir for 15-30 seconds or so. Gradually pour in milk, stirring constantly. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Sauce will thicken.

Remove sauce from heat; stir in Parmesan cheese until melted, then stir in wilted spinach.

Drain cooked pasta in colander and return pasta to cooking pot. Pour Spinach Alfredo sauce into pasta and stir until pasta is coated. Garnish with additional sprinkled Parmesan cheese if desired.

Popular vegetable substitutions include: Beet Greens or Curly Spinach or Euro Greens or Organic Garden Greens or Rainbow Chard
Weeknight Spinach Alfredo

Recipe by Dorothy Reinhold, Shockingly Delicious
Photo by Maryam Nikkhah, VC Foto 

A creamy Spinach Alfredo recipe that is easy enough to make on a weeknight