Ingredients
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1 lb Spaghetti
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8 oz Baby spinach
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4 tbsp Butter
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1/2 ea Yellow onion - chopped
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2 cloves crushed Garlic, fresh
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8 ea chopped Sage leaves
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Nutmeg
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Parmesan cheese
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Salt and Pepper
Directions
Steps
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1
Done
|
Melt half of the butter in a heavy skillet and cook the onions and garlic for just a minute until softened slightly. |
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2
Done
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Add the baby spinach to the onions and garlic in the pan and give a stir before adding the chopped sage. Season with salt and pepper and a little ground nutmeg. |
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3
Done
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After a couple of minutes when the baby spinach is well wilted, remove from the heat. Drain off any excess liquid and purify the mixture in the food processor. |
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4
Done
|
Bring a large pot of water to the boil, salt well and cook the spaghetti until al dente. Drain the spaghetti and toss with the remaining butter. Check the seasoning. |
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5
Done
|
Stir the spinach puree into the spaghetti and serve with plenty grated parmesan. |
