Sometimes a gal just wants a big bowl o' carbs. But, like, healthy carbs, ya know? Carbs that won't make me feel like the "Gluttony" guy in the movie Seven who is force fed spaghetti until he dies. Because, really? That's not a good look for anyone. Face first in a pile of noodles. Just, tragic.
And, listen, I'm not saying I've ever been the "spaghetti guy." Like I've never eaten pasta 'til death do us part. But, well, you know when you go out to an Italian restaurant and you order some pasta dish and it comes and you just keep eating and eating and eating and the pasta is, like, growing on your plate. Like, actually dividing and reproducing in front of your eyes. But you keep eating because it's sooo good. And by the end of dinner you seriously just want to take off your pants and curl up on the booth and go to sleep. This is my personal version of the "spaghetti guy." Please tell me I'm not the only one.
So, rather than become the "spaghetti guy," I made healthy-ish pasta. Pasta that you eat and then you go for a quick jog and do some jumping jacks...because you can. Because you are so healthy and virtuous and not a gluttonous spaghetti fiend. Well, maybe just a little bit, sometimes. But not today!
Today we're switching out regular pasta for whole wheat. And the sauce? Well, I'm glad you asked. It contains TWO BAGS of spinach, Greek yogurt, and an avocado. Do I even need to go over all the stinking health benefits of these three ingredients? I'm fairly certain health foodies everywhere consider spinach, Greek yogurt, and avocado to be like the holy trinity of health foods. Seriously. Start typing any of these three foods into Google and it will automatically suggest you research their health benefits. Because they are that good for you. So, rest assured, you can make this pasta and you will NOT become the "spaghetti guy."
Also, it tastes really good. That is all.
Creamy Spinach and Avocado Pasta
Ingredients:
6-8 ounces of pasta (I used whole wheat linguini)
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish
2 Tablespoons butter
1 clove garlic, peeled and minced
pinch of salt, more to taste
3-4 big handfuls of spinach (about a 10-12 ounce bag)
1/4 cup Greek yogurt
1 avocado, peeled, pitted, and cut into large chunks
1/2 cup grated fresh Pecorino-Romano or Parmesan cheese, plus more for garnish
Directions:
Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pastafrom the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.
In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.
Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add morepasta water if it seems too thick.
If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.
Yield: 4 servings
Source: Perry's Plate
Get the pasta cooking in a very large pot of salted boiling water. When it's finished, drain pastafrom the pot, setting aside about 1/2 cup of pasta water. Return pasta to large pot and set aside.
In a medium saucepan, melt the butter over medium heat. Add garlic and cook for about 1-2 minutes. Add a pinch of salt and the spinach to the saucepan (Yes, the pan will be full. Just stuff it all in.) Cover pot and reduce heat to medium-low. Let the mixture cook for about 4-5 minutes or until the spinach is completely wilted.
Add the yogurt, avocado, and 2-3 Tablespoons of reserved pasta water to the spinach mixture. Stir it a bit, then buzz it up with an immersion blender. (If you don't have one, transfer to a food processor or a blender. Blend well, and return sauce to the pot.) Stir in the cheese, and add morepasta water if it seems too thick.
If your pasta is still hot, simply toss the pasta and sauce together in a large serving bowl. If it's not, then combine the past and sauce in one of the pots (preferably the larger one) and cook over medium low until everything is hot. Add salt and pepper, to taste and serve with a sprinkle of grated cheese.
Yield: 4 servings
Source: Perry's Plate
No comments:
Post a Comment