I would call it "Popeye Pasta": definitely a fun way to intrigue children to eat these super light spaghetti in spinach sauce which, to be honest, are also very good and greedy!
Identity Card of the Recipe
- 166 KCal Calories per serving
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Ingrediants
- 200 gr (spaghetti) of pasta
- 200 gr of spinach
- 50 gr of spreadable cheese
- 30 gr of grated Parmesan cheese
- 50 gr (chopped) of hazelnuts
- salt to taste
- pepper to taste
- a few basil leaves
Materials Needed
- Casserole
- Colander
- Immersion mixer
- Cooking pan
- Chopping board
- Long blade knife
Preparation
- First, bring plenty of water to a boil in a large saucepan.
- When it boils, dip the pasta in and add the salt.
In this recipe we used spaghetti: you can also use other types of pasta, from short pasta such as penne, to lasagna!
- Chop the hazelnuts, then toast them in the oven or in a pan, stirring occasionally.
- Prepare the sauce. In a beaker, collect the fresh spinach with some fresh basil, season with grated parmesan, salt and pepper. Add a spoonful of spreadable cheese, a part of hazelnuts and then blend everything with the immersion mixer, using the cooking water of the pasta. The sauce should appear rather liquid: once mixed with the pasta it will reach the perfect consistency. in this way, it is possible to avoid the use of oil.
