Table of Contents

  • 1/2 lb dried spaghetti, rotelle, fusilli, campanelle, or rigatoni
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne powder
  • 1 small package (250 grams) frozen defrosted and drained, or 8 cups fresh spinach
  • Kosher salt and freshly cracked black pepper, to taste
  1. In a large pot bring water to a boil, heavily season with salt, and cook pasta until it’s just before al dente, about 7 to 8 minutes. Reserve 1 to 1 1/2 cups of pasta water before straining the pasta and setting it aside.
  2. In a large skillet, melt butter and sauté onion until soft and translucent, about 4 to 5 minutes.
  3. Add garlic, sautéing until it becomes fragrant.
  4. Stir in flour, stirring constantly until the raw flour smell disappears, about 1 to 2 minutes.
  5. Pour in milk, whisking continuously to combine.
  6. Add in nutmeg and cayenne pepper. Season with salt and pepper.
  7. Bring to a boil, letting it cook for 1 minute or so, stirring frequently.
  8. Add in spinach, stirring well to combine.
  9. Gently fold in pasta. If it is looking too thick, add in reserved pasta water, a few splashes at a time.
  10. Season again with salt and pepper if needed. Serve and enjoy.

By Admin

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