Parsley & Spinach Spaghetti

9 Feb

My mom used to make me parsley spaghetti when I was younger and I devoured it.  It was one of those things that I ate and probably didn’t know how good it was for me.  For all you college/post-grad kids who resort to spaghetti on a lazy night, add in a few extra ingredients and treat yourself to a gourmet meal. 

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Q: What do you call fake spaghetti?
A: An impasta.

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Ingredients:  Serves 4.
  • 2 tsp. chopped garlic
  • ½ cup lightly packed chopped parsley
  • 2 cups spinach leaves
  • 8 oz. spaghetti noodles
  • 3 tbsp. olive oil
  • approximately 1 tsp. salt
  • marinara sauce (optional)
Assembly:
  1. Remove the parsley leaves from the stems and put the leaves inside a strainer. Wash thoroughly.
  2. Chop the parsley and garlic individually. I use a Cusinart chopper/grinder but you can also do this by hand.  Once chopped, leave in two bowls.
  3. Bring a large pot of water to boil.
  4. Add a pinch of salt and a couple drops of olive oil.
  5. Add spaghetti noodles and boil according to package directions. Tip: To see if the pasta is fully cooked, break a piece in half. If you don’t see any white on the inside then it’s ready.
  6. Strain and wash noodles.
  7. Add 3 tbsp. olive oil to a pan and heat over medium-low heat.
  8. Add garlic.  Cook until lightly browned.
  9. Add and mix parsley and spinach leaves. Cook until spinach leaves shrink.
  10. Turn heat to lowest setting and add and mix spaghetti.
  11. Add and mix salt (to taste).  Tip: I end up using about 1 tsp. but I like to add little by little to make sure it’s not too salty.
  12. Serve with warm marinara sauce on top or on the side (optional).
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buon appetito!
Pri
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step 1

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step 2

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step 6

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step 12

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2 Responses to “Parsley & Spinach Spaghetti”

  1. Suneeta Aggarwal February 14, 2012 at 7:49 am #

    Looks good! It’s even better with a dash or two of cayenne pepper; no other red chili powder will do. FYI, I orignially got the recipe from Vandana Auntie. I wonder if she still makes it!

  2. Suneeta Aggarwal February 14, 2012 at 7:49 am #

    Oh, one more thing. There’s no such thing as too much parsley in this dish. The more, the better.

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