- Baby Spinach
- Some Chicken Stock
- Heavy Cream
- Freash Parsley
- Fresh Parmesan Reggiano
- Chopped Garlic
- Olive Oil
So, let’s get started you need some fresh baby spinach washed dried and roughly chopped some chicken stock a little bit of heavy cream some fresh chopped parsley, some fresh Parmesan Reggiano some toasted walnuts salt pepper olive oil and you’re gonna need some pasta I’m using whole-wheat rotini which looks just like this.I have mine cooking up because the sauce takes as much time as the pasta takes to cook another reason why this pasta dish is so fantastic it takes 15 minutes and you’re done so, I had mine in salted boiling water so you want to make sure you have that ready before you get started now in this pan here. I’m going to put this over medium-high heat. I have some olive oil and to that I’m going to add in some chopped garlic and I’m just gonna let this cook for about a minute or until it gets really really fragrant and starts to get a little lightly golden now we’re just going to add in our fresh spinach.
I’m going to do is lower the heat to medium low for a minute cover it just until the spinach wilts down because.I don’t want to get expired in the face because the spinach is still a little tiny bit wet from when I washed it so,let that sit there for just a minute that looks perfect put the heat back to medium high and after this we’re going to add in a little bit of chicken stock just to kind of make a sauce and I’m going to let this cook for literally two to three minutes.I mean this sauce is so simple and easy takes just a few minutes and if you don’t have spinach if,you don’t have fresh manager you could definitely use some frozen spinach.I would definitely suggest you know getting them thawed out and then squeezing all the excess water out so you don’t have like a really watery sauce and this is almost like it’s literally almost ready by the time two three minutes have passed my pastas cooked.
I’ll show you what the next step is it’s been about three minutes my chicken stock has reduced my pastas cooked and I just drained it so now. I’m going to do is season it with salt and pepper remember you want to season your pasta water well so that the past is really really flavorful now, we’re going to add in a touch of cream very small amount just maybe two tablespoons is all you’re going to need give this a nice stir look how creamy and luscious that is and it’s around certainly healthy. I mean you’re only adding just a little bit of cream to make it you know really creamy luxurious but obviously you’re not using like a cup of cream now, I’m going to add in our drained pasta and toss this really really well and that’s definitely not done yeah!I’m going to let it cook on the stove with the sauce for another minute but.
I want to cover this with coming down and jonald because it also melts six of the pasta thickens the sauce and gives us such great flavor just write that over get astir cook it for a few minutes longer just put this in your platter and your dish love the smell that and then finish it with some more time MacDonald and a sprinkling of toasted walnuts these not only add flavor but they adds a lot of texture and somehow goes so, well with that whole-wheat pasta.