Spinach Pasta
For a lighter pasta sauce, try this version made with spinach leaves, pine nuts and Knorr Chicken Stock.
- Recipe serves4
- Preparation Time10 min
- Cooking Time20 min
Ingredients
- 500g fresh spinach leaves
- 2 or 3 cloves garlic, finely chopped
- 200g fusilli or penne pasta
- 1tbsp olive oil
- 100ml chicken stock made from Knorr Chicken Stock Cube or jelly
- 100g pine nuts, roasted
- ¼tsp freshly grated nutmeg (optional)
- ¼tsp freshly ground black pepper
- 100g grated Parmesan or other hard cheese
Method
- Bring water to the boil. Cook the pasta al dente. Drain and return pot to the stove over low heat.
- Meanwhile, prepare the spinach. Clean and drain well. Add olive oil to the pan and cook the garlic until fragrant for 1 minute or so. Add the spinach, stir and cook until completely wilted for 2–3 minutes.
- Stir in the stock and pine nuts and bring to simmer. Cook for 2 more minutes. Add nutmeg and pepper.
- Add pasta and stir well to allow the flavours to blend. Cover and cook for 3 more minutes. Stir in half of the cheese. Bake topped with remaining cheese for 15 minutes until golden.
