Pasta con Spinaci (Pasta with Spinach)–Printable Version

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Pasta con Spinaci

Ingredients:

-water

-salt (to taste)

-12- or 16-ounce package rotini twirl pasta (can substitute with macaroni, mostaccioli, etc.)

-1-1/2 cups shredded Monterrey Jack cheese

-10 or 12-ounce package frozen, creamed spinach (see Chef’s Note below if substituting regular frozen chopped spinach)

Directions:

Bring some salted water to a boil in a large pasta pot. Add pasta.While pasta simmers, thaw frozen, creamed spinach in the microwave. Continue microwaving until spinach is hot and steaming.

Chef’s Note: Real, honest-to-blog creamed spinach is absolutely divine in this, but if only regular chopped spinach is available at your local grocery store, it will work too–just add 3 tablespoons cream or whole milk to the hot spinach.When pasta has reached a somewhat firm al dente state, remove pot from heat and drain liquid. Immediately add shredded Monterey Jack cheese to hot pasta and stir until melted and evenly distributed.

Once pasta is coated with cheese, stir in the hot spinach. Be sure to taste the pasta before adding any additional salt, as the shredded cheese may have already provided some additional sodium.