I love this low fat pasta recipe! But I must confess that spinach, cheese, and spaghetti have never been one of my favorite combinations...till I tried this one, that is!
But with a few organic spices here and there, this meal will certainly please you. It's creamy, without the fat, and of a mild (not overwhelming) taste.
The nutritional content of the spinach, cheese and spaghetti makes this low fat pasta recipe a rich source of minerals and vitamins (particularly iron, zinc, and calcium), as well as fiber.
1/2 kg (about a pound) fresh spinach
125 g (4 oz) skimmed milk soft cheese
300 ml skimmed milk
2 Tbsp lemon juice
1/2 tsp ground nutmeg
1 tsp vegeta (or 1 chicken stock cube, if you wish)
375 wholemeal spaghetti
25 g grated Parmesan Cheese
This is what you do:
First, cook the spaghetti in 3 liters of boiling water. Add a bit of lemon juice, and simmer for 12 minutes (or till the pasta goes "al dente").
To prepare the sauce, defrost spinach in the microwave, and blend with cheese and skimmed milk in a blender.
Add the rest of the lemon juice and nutmeg. Add the vegeta, and continue blending.
Transfer the mix to a pot, heat till it boils, then simmer for about 5 minutes.
Serve warm, and sprinkle the Parmesan Cheese.
Source: Pasta, Pizzas & Pancakes.