Spaghetti With Spinach Sauce
- 16 ounces box spaghetti or spaghettini (thin spaghetti)
- 9 ounces pkg. frozen creamed spinach
- 1/2 cup evaporated milk (fat-free is OK)
- 1 teaspoon minced garlic (bottled okay)
- 4 sprigs grated Parmesan cheese (or to taste))
- 4 teaspoons Bacos (optional)
- Cook spaghetti in 4 quarts salted boiling water for 8 minutes.
- Microwave frozen cream of spinach on high for one minute.
- Cut open bag and add slightly frozen contents to micro-safe quart bowl. Break up large pieces. Add the evaporated milk and garlic. Cover loosely, then microwave on high for another 2 1/2 to 3 minutes, or until completely defrosted. Remove from microwave, and set aside on a heat-proof surface, covered until pasta is finished cooking.
- When pasta is done al dente, drain and divide among 4 pasta bowls. Stir spinach sauce, then top each serving with a couple of serving spoons' worth of spinach sauce and a tablespoon or more of parmesan cheese. Sprinkle with Bacos, if desired. Serve hot.
spaghettini, frozen creamed spinach, milk, garlic, parmesan cheese
Taken from food52.com/recipes/11927-spaghetti-with-spinach-sauce (may not work)