Monday, June 8, 2009

Spaghetti with Spinach Cream Sauce

This is another successful recipe I've made from New Vegetarian Cuisine. Admittedly the recipe calls for low fat or reduced fat ricotta cheese but I really can't stand low fat cheese. The taste is so muted and bland and I always end up adding more so I may as well just eat the real thing and enjoy it! I modified this recipe to add in extra vegetables (zucchini and asparagus) and less pasta. Which reminds me that I should go buy some more asparagus while it's around - and corn! Mmmm. Oh and I should mention that this is not your typical heavy cream sauce - it's a lighter version made with skim milk and ricotta cheese.

When I saw Abby like this it took a second to realize where her head was.

If this sounds good, you might also like:
Asparagus and Feta Pasta
Spinach Artichoke Heart Dip
Black Bean Chilaquile
Spinach Balls

Spaghetti with Spinach Cream Sauce
Adapted from New Vegetarian Cuisine

Serves 3-4.

1/2 cup ricotta cheese
2 tsp grated lemon peel
1/8 tsp grated nutmeg
1 cup skim milk, divided
2 tsp oil
1/2 cup diced onions
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/2 zucchini, sliced into half moons
15 asparagus spears, cut into 1-2" pieces
1 1/2 tbsp grated Parmesan cheese
7 ounces whole wheat spaghetti
Salt to taste

1. In a food processor, blend the ricotta, lemon peel, nutmeg and 1 tablespoon of the milk.

2. In a 2 quart saucepan over medium heat, melt the oil. Stir in the onions; cook, stirring frequently, for 4 to 5 minutes, or until tender. Stir in the ricotta mixture, spinach, zucchini, asparagus, Parmesan and the remaining milk. Cook, stirring constantly, for 4 to 6 minutes, or until the liquid is reduced by half.

3. Meanwhile, in a large pot of boiling water, cook the spaghetti for 8 to 10 minutes, or until tender. Drain, Place in a serving bowl. Add the spinach sauce; toss to mix.


VeggieGirl said...

Wonderful dish and adaptation!! Haha love Abby ;-)

Lisa said...

I bet this would be good with some mushrooms too! I can't stand low fat cheese either. It's rather rubbery and bland.

Cathy - wheresmydamnanswer said...

Really looks great and keep the all fat stuff. Low fat is no fun and never tastes as good as the real stuff!

Helene said...

Your cat is so cute. I like your dish. Sounds like an interesting cookbook.

Anonymous said...

Lol at your kitty! So cute!

The only time I'll buy 'low fat' anything is if it actually tastes better than the real thing

Erin said...

This looks delicious! I like cream sauces, and it's great that this one isn't too heavy. I love the picture of Abby! It's amazing the positions cats can get into!

Steph said...

I think I might be the only one, but I love bland cheese because it tastes like nothing. The pasta looks really good. I love anything with spinach or asparagus in it.

Deborah said...

I agree on the cheese thing. This sounds great!

Snooky doodle said...

oh! my mouth is watering trying to taste this dish. looks so good!

Johanna said...

love that green! but can't work out that cat's head - what a strange bendy way to lie down - how is it comfy?

Grace said...

your kitty is like a rag doll--i love it. i also love this dish--green is so pretty, but so rarely involved in pasta dishes!

The Duo Dishes said...

Amen to real low fat cheese here! A dab of the real thing can go a long way.

Maris said...

I love the combo of spinach + ricotta. Ricotta makes everything taste creamy whether it really is or not!

Bunny said...

What a great way to get your veggies, this really looks good!

Justin said...

this is my kind of cooking. and omg the cat photo is great.