Creamed Spinach Pasta
Spaghetti or short pasta is tossed with creamy nutmeg-scented spinach sauce made from butter, milk, onion, garlic, and flour.
INGREDIENTS:
1/2 lb dried spaghetti, rotelle, fusilli, campanelle, or rigatoni
4 tablespoons unsalted butter
1 small white onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne powder
250 grams frozen spinach, thawed and drained (or 8 cups fresh spinach)
Kosher salt and freshly cracked black pepper, to taste
DIRECTIONS:
Bring a large pot of salted water to a boil. Add pasta and cook until just before al dente, about 7–8 minutes. Reserve 1 to 1½ cups of pasta water before draining. Set pasta aside.
In a large skillet, melt butter over medium heat. Add diced onion and sauté until soft and translucent, 4–5 minutes.
Stir in garlic and cook until fragrant, about 1 minute.
Sprinkle in flour and stir constantly for 1–2 minutes, until raw flour smell is gone.
Slowly whisk in milk, making sure there are no lumps. Add nutmeg and cayenne. Season with salt and pepper.
Bring to a gentle boil and cook, stirring often, for 1 minute until slightly thickened.
Stir in the spinach and mix until evenly combined …
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