(If you don't keep frozen spinach on hand, start doing it! Along with a couple bags each of frozen broccoli, green beans and peas. No need to worry about them going bad before you get around to using them.)
Spinach and Nut Sauce for Pasta
2 10-oz bags frozen spinach (or a big bag of fresh spinach)
1 cup walnuts, cashews, or pine nuts
1/4 c olive oil (canola will work too)
1 or 2 cloves garlic
juice of 1/2 lemon
1 t salt
pepper to taste
Steam the spinach until just cooked. (If it's not frozen, you can even use it raw.)
Put everything in a food processor or blender, along with 1/4 c of the water the pasta cooked in. Puree.
Serve over 1 lb whole wheat pasta.
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