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Robin Garr

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Spaghetti with a creamy spinach sauce = comfort food

by Robin Garr » Mon Mar 03, 2014 12:21 am

Is it pasta sauce, or good old creamed spinach?

A couple of months ago, I threw together a simple pasta dish of spaghetti tossed with chopped spinach, garlic butter and Parmigiano.

Tonight, with a bunch of excellent fresh spinach on hand and a wintry evening outside, it crossed my mind that I could turn something very similar into a warm, comfort-food alternative by mixing the sauted spinach mix into a thick bechamel flavored with grated Italian cheese and using that to make a creamy, rich pasta sauce.

It was as simple as this: Rough-chop a bunch of fresh spinach. Chop a little onion and a clove or two of garlic. Saute the onion and garlic in a little olive oil, then add the spinach and toss it quickly over heat just until it wilts. Set aside. Make a light bechamel, starting with a butter-and-flour roux and 3/4 cup milk; stir in a couple of tablespoons each Parmigiano-Reggiano and Grana Padano cheese when it’s thick. Stir in the sauteed spinach. Serve over pasta.

Whoa! I suddenly realized that without planning it that way, I had essentially re-invented creamed spinach. Oh, well, so this dish isn't really all that creative. But it sure was good! Take it from me, spinach in a cheesy. tangy white sauce atop a bowl of steaming spaghetti makes a mighty fine dinner.
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Karen/NoCA

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Re: Spaghetti with a creamy spinach sauce = comfort food

by Karen/NoCA » Mon Mar 03, 2014 12:27 am

Glad to see you back Robin with your recipes...this looks delicious!
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Jeff Grossman/NYC

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Re: Spaghetti with a creamy spinach sauce = comfort food

by Jeff Grossman/NYC » Mon Mar 03, 2014 12:35 am

This sounds great, and must have had interesting texture, too.
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Susan B

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Re: Spaghetti with a creamy spinach sauce = comfort food

by Susan B » Tue Mar 04, 2014 1:16 pm

I was wondering what I'd do with the bunch of spinach my last guests left for us. Thanks.

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