Like a lot of people (I imagine…), I cook with my laptop in the kitchen. All my recipes are on the computer, plus I can look up measurements/substitutions, and I can listen to music/watch TV shows on Hulu. The night I made this pasta (which was unbelievably good, btw), I was doing something else a lot of people do (I imagine…) — listening to the same song on YouTube over and over and over. And singing along. And crushing it. My song this night was probably one of the greatest songs ever recorded — Eternal Flame by the Bangles. If you don’t like this song, you are wrong.
After what was probably the fourteenth time I hit “replay,” I realized that, as I was singing along, I had inadvertently started singing another song — Shakira’s Underneath Your Clothes. You guys, they are the same song. Pretty much exactly. Have other people realized this yet? I can’t be the first one. It’s very alarming.
SPANAKOPASTA (recipe from Emily Bites)
10 oz uncooked whole wheat spiral pasta
1/2 medium onion, chopped
2 tsp olive oil
1 tsp minced garlic
2 tbsp flour
3/4 cup reduced-sodium vegetable broth
3/4 cup skim milk
1 10-oz package frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese, plus more for topping
1 tbsp reduced-fat cream cheese (Neufchatel)
2 tbsp lemon juice
2 tbsp chopped fresh dill
1/4 tsp ground nutmeg
1/4 tsp cayenne pepper
salt to taste
3/4 cup crumbled feta cheese
1. Cook the pasta according to package instruction; drain and set aside. Reserve up to 1 cup pasta water if desired (so you can adjust the consistency of the sauce to your liking).
2. While pasta cooks, pour oil in large pan and add onions. Cook and stir until onions tender; add garlic and cook for an additional minute. Add flour and stir to coat/combine. Add broth and milk and bring mixture to a boil. Cook and stir for 2 minutes until thickened.
3. Add spinach, Parmesan cheese, cream cheese, lemon juice, dill, nutmeg, salt, and cayenne pepper and stir to combine. Cook until heated through and toss well to combine. If desired, add some of the reserved pasta water thin out sauce (I added probably 1/2 a cup). Sprinkle with feta cheese, stir, and serve.
I know this doesn’t exactly look like much, but this was very, very good! I’m not the world’s biggest pasta fan, since I feel like pasta’s usually kindof boring, but this wasn’t boring at all — the dill, feta, lemon, nutmeg, cayenne…you could taste it all, and it worked really well. It reminded me of a hyped-up version of spinach and artichoke dip, so if you like that, you’ll probably love this.