OK, this has got to be one of my family’s favorite recipes. Spinach and all (and let me tell you that i have 2 spinach haters in my house!). If you don’t like spinach, you might still like this! If i can get a 9 year old to have seconds and thirds (mind you, my child is PICKY) then you might have good luck too! Beside, it is pretty simple so its a great recipe to have the kids join you in the kitchen and help! It is also to die for. I have to admit, it is on the menu at least once a week. And we never even have leftovers for lunch!
Start by mincing 20 cloves of garlic (about 2 heads of garlic) and starting a pot of boiling water for pasta. I used whole wheat spaghetti.
Heat a stick of butter in a sauce pan (on medium to low heat) and add he garlic. Keep the heat really low so you do not burn the garlic. You simply want top infuse the butter with the garlic. (about 10 minutes)
Julienne about 1/2 cup of basil and stir it in with the garlic butter and let it cook for about 2-3 minutes.
When the pasta is almost done, dump a bag of frozen chopped spinach right in. Then drain the water out and return the pasta and spinach back to the pot.
Dump the garlic basil butter over the pasta and spinach. Salt and pepper generously and mix it all together. Sprinkle with freshly grated Parmesan cheese (as much or as little s you like) and serve!
See! I told you it was easy. And, I know what you are thinking. A stick of butter? It is for an entire box of pasta which should have about 8 servings which means only about a tablespoon of butter per bowl. Just think of all the yummy green stuff (and whole wheat pasta!) that makes up for the butter. I will always consider this a super healthy meal and you cannot convince me any differently! I would love to hear what your family thinks of this recipe 🙂 Enjoy!