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Spaghetti with spinach and gruyere

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Preparation Time: 5 minutes
Cooking time: 20 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 7787 times

Ingredients:

Metric Imperial

500 gm(s) spinach

200 gm(s) gruyere, grated

1 tbsp(s) olive oil

30 gm(s) butter

150 ml(s) Stock

50 ml(s) white wine

2 shallots finely chopped

1 clove of garlic, crushed

0.5 tbsp(s) flour

240 gm(s) pasta

Quick and easy but very tasty mid week pasta dish invented to use up left overs!

Posted by: McGing on 23 January 2008

Click here to view McGing's Cookery Book

Cooking Steps:

Heat a flat based pan on the hob, heat the olive oil for1 minute or until hot, throw in the shallots and sweat with the whole crushed clove of garlic - ie keep to a very low heat and put the lid on and allow to cook for 5/10 minutes or until the shallots are clear.

Meanwhile, steam the spinach for 5/10 minutes and when cooked, squeeze the liquid out, chop and leave to one side.

Put the spaghetti on to cook (usually for 8 - 10 mins cook according to instructions on packet).

WHen the shallots are cooked, add the butter and melt then remove from the heat and sprinkle on the flour, stirring briskly to allow to form a paste. Return to the heat to 'cook off' the flour for a minute or so then gradually add the wine, stirring constantly. When the wine has all been absorbed, add the stock gradually. Once all the liquid has been added and the sauce has quite a thick consistancy, add the gruyere and allow to melt then finally add the chopped cooked spinach. Taste and add more stock or wine ifthe sauce is too thick. Salt and pepper to taste then add the sauce to the pasta and toss. Serve with a sprinkling of gruyere on top and a green salad.