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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This vegetarian pasta dish is light and fresh-tasting and so easy to make. The crispy, golden topping finishes it off beautifully. Ingredients:
375 g cavatappi pasta (wholewheat or regular) or 375 g fusilli pasta |
2 carrots, shredded |
1 tablespoon butter |
3 cloves garlic, minced |
1 teaspoon paprika |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups milk, heated |
2 tablespoons all-purpose flour |
1/2 cup milk, cold |
6 cups baby spinach |
1/2 cup canadian parmesan cheese, freshly grated. divided |
1 cup fresh whole wheat bread crumbs |
Directions:
1. I a large pot of boiling salted water, cook pasta according to package directions until almost tender, adding carrots for the last 1 minute of cooking time; drain, set aside.
2. Return pot to medium heat and melt butter. Add garlic, paprika, 3/4 teaspoons salt and 1/4 teaspoons pepper and sauté for 1 minute. Gradually whisk in hot milk. Whisk flour into cold milk and ewhisk into pot. Cook stirring constantly, for about 5 minutes or untl bubbling and thickened. Remove from heat. Stir in pasta, spinach and half of the Parmesan cheese until spinach is wilted. Season to taste with salt and pepper.
3. Meanwhile, preheat broiler. Butter and 8-10 cup shallow casserole or baking dish.
4. Spoon pasta into prepared dish and soprinkle iwrh bread crumbs and remaining Parmesan cheese. Broil for 2-3 minutes or until topping is golden.
5. FOR THE ADVENTUROUS: Use smoked paprika in place of the regular or add 5 oz chopped smoked salmon. Use Swiss chard instead of spinach, adding to sauce and cooking for 1 minute before adding pasta.
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