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Recipe by Chanie Nayman

Spinach Pasta Supreme

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Spinach Pasta Supreme
Dairy Dairy
Easy Easy
4-6 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
40 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

This pasta dish is not too heavy and creamy, and makes a perfect side to any fish main. It can also be served at room temp, which is really nice. Make sure to wait six hours after the parmesan before you eat meat!

Ingredients

Spinach Pasta Supreme

  • 1 pound pasta, such as Tuscanini

  • 1/2 cup heavy cream

  • 1/2 cup butter

  • 1/2 cup frozen spinach, or 1 cup fresh spinach, chopped

  • 1 cube Gefen Frozen Garlic

  • 1/4 teaspoon Haddar Salt

  • 1/8 teaspoon pepper

  • 1/2 cup shredded parmesan cheese

Directions

1.

Cook pasta according to package directions. Drain and set aside.

2.

Using the pot you cooked the pasta in, melt the heavy cream and butter over low heat and mix until smooth. Add the spinach, and allow to wilt, approximately two minutes. Remove from heat.

3.

Add the garlic, salt, and pepper, and stir to combine. Add the pasta and toss to coat. Sprinkle with shredded parmesan and serve.

Credits

Photography by Lisa Monahan.

Food Styling by Chanie Nayman.

Recipe tags

Chanie Nayman cheesy creamy easy prep noodles pasta spinach
Spinach Pasta Supreme

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