You may also like
Categories:
frozen spinach salt cavatappi broccolini butter all-purpose milk black pepper nutmeg grated Provolone
Viewed: 56 - Published at: a year agoIngredients
- 1 box chopped frozen spinach
- Salt
- 1 pound cavatappi, hollow corkscrew pasta or other short cut pasta
- 1 bunch broccolini, trimmed and chopped into 2-inch pieces
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- Black pepper
- Nutmeg, grated, to taste
- 1 cup grated provolone
- 1 cup shredded Asiago
- 1 cup grated Parmigiano-Reggiano
Method
- Defrost spinach in microwave.
- Wring out and separate, reserve.
- While the spinach defrosts, bring a large pot of water to a boil over medium heat for the pasta and a pan with a few inches of water to a boil over medium heat for the broccolini.
- Salt the boiling water and cook pasta to just-shy of al dente.
- Cook the broccolini for 3 minutes, then shock in a bowl of cold water and drain well.
- Return the pan that you cooked the broccolini in, to the stove top over medium heat and add 3 tablespoons butter.
- When the butter has melted, whisk in the flour and cook for 1 minute.
- Add the milk and whisk to combine.
- Cook the sauce for 5 minutes, to thicken, then season with salt, pepper and nutmeg, to taste.
- Reduce the heat to low.
- When pasta is almost ready, and the provolone and Asiago cheeses to the sauce.
- Heat the broiler or the oven to high.
- In a large bowl, combine the pasta with the spinach, broccolini and sauce.
- Transfer to individual casseroles or a large single casserole dish.
- Top with the Parmesan cheese and brown under the broiler or in hot oven for a couple of minutes.
- Remove from the oven and serve.
