I realize spinach is a controversial vegetable. You love it or hate it. Sometimes you hate one kind of spinach (like spinach mush) and tolerate young spinach in a salad.
Our household is torn in the spinach department. While I will tolerate and occasionally eat creamed spinach, I love it while young – either raw or cooked. In spring, I consume plenty of it. Mitja, on the other hand, will only eat young leaves, raw, in a salad, when hidden amongst other greens.
So, when I make lunch for myself, I can indulge in young spinach leaves in any way I want them. In this case, combined with a fun orecchiette pasta, with a dash of cream and Parmigiano.
This is a lovely spring recipe that is done in no time at all. It is ideal for a weekend lunch when you want to spend as little of time cooking, as possible. I prefer to spend my time doing other things than cooking or the dishes (but still like to eat well & good) 🙂
Nutrition Information: Yield: 2
Amount Per Serving: Calories: 644.21 Total Fat: 27.11g Saturated Fat: 12.86g Sodium: 599.12mg Carbohydrates: 84.73g Fiber: 5.11g Sugar: 6.98g Protein: 15.98g
This recipe is vegetarian and a great lunch idea for #meatlessmonday 💚 Also recommended and beneficial for omnivores 💚
Did you make this? Please, let us know in the comments or on Instagram using #vibrantplate. Thanks!