Ingredients

The following ingredients have 4 Servings
  • 400 g/ 14 oz spaghetti
  • 400 g/ 14 oz frozen spinach
  • 50 ml/ 1.7 fl.oz/ ¼ cup water
  • 150 ml/ 5 fl.oz/ 2/3 cup milk
  • 100 ml/ 3.4 fl.oz/ scant 1 cup heavy cream
  • 3 garlic cloves
  • some nutmeg
  • fine sea salt and pepper
  • 1-2 teaspoon fresh lemon juice
  • 50 g/ 1.7 oz/ 1/2 cup freshly grated Parmesan

Instruction

  • Bring a large pot of water to a boil. Cook the spaghetti according to the package's instructions.
  • In the meantime place the frozen spinach in a small pot, add the water, cover and let thaw stirring often. If your spinach is already thawed skip this step.
  • When the spinach is thawed and the extra water is almost entirely evaporated, add the milk to the pot, cover and let the spinach cook for about 5 minutes.
  • Add the cream, grated garlic, nutmeg, salt, and pepper to taste and stir for another 2 minutes, the sauce should thicken slightly.
  • Adjust the taste with 1-2 teaspoons of fresh lemon juice and more salt and pepper if necessary.
  • Add the freshly grated Parmesan, stir well and mix the sauce with the drained spaghetti.
  • Serve immediately with more grated Parmesan, green salad or tomato salad.