The nice thing about spring is that there is plenty of fresh spinach…well, there is at the store at least. My little garden spinach still has a ways to go before it’s ready to eat. Whether it comes from the produce aisle or from your garden, it’s always good to eat your greens, especially when in season. It just feels like spring when spinach abounds. Tonight’s supper is a simple creamed spinach sauce over whole wheat noodles. Delicious, easy and a hit with everyone (although the three-ear-old wasn’t fooled when her dad said the green stuff was broccoli).
Turning Ground Spring Spinach and Pasta
Wash a bag of spinach, don’t worry about drying it, and put the whole thing into a skillet on medium heat. The spinach will wilt and look like a considerably smaller bunch when it’s cooked. Once the greens have cooked down, remove them from the pan and place in a colander. With the back of a wooden spoon, press the excess liquid from the spinach and then put your concentrated spinach mash on a cutting board and chop it up. Set aside.
In your frying pan heat 1 tbsp oil and add 1/2 chopped onion, 1 diced clove of garlic, and a pinch of salt. When those first ingredients have softened, chop up 1 medium zucchini and throw it into the mix and then add your spinach. Pour in 1 Tbsp lemon juice and add 1 tsp dijon mustard. Spoon in 1/4 c. cream cheese and a couple of Tbsp of half and half cream to make your spinach sauce as thick as you like.