green spaghetti

Jul 22, 2009

Time for another of our favorite recipes!I think my girls told Melinda, our first violin teacher, over and over how much they LOVED green spaghetti. Since she reads this blog, I decided it was time I give her the recipe – and all the rest of you can enjoy it as well. It is de-lish!

10 oz. fresh or frozen spinach
1/4 C. warm chicken broth
1/2 C. grated parmesan cheese
1/2 C. milk
1 lb. spaghetti, cooked and drained
1/4 C. butter

Steam fresh spinach just until wilted or frozen spinach until warm. Combine spinach and cooking liquid with warm broth in blender container; process until smooth. Add cheese and milk. Toss spaghetti with butter in serving bowl. Add spinach mixture; toss to mix well. May substitute broccoli for spinach and cream or yogurt for milk. You can also substitute brown rice for the spaghetti.

Taken from Whole Foods for the Whole Family, La Leche League International, page 165.

We love this dish! It turns our faces green, especially those of us under the age of 5, so be prepared for some mess, unless, of course, you are much neater eaters than we are!