spinach pasta

Spinach Pasta

For a lighter pasta sauce, try this version made with spinach leaves, pine nuts and chicken stock.

  • 20 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Chicken Stock Cube
  • 500 grams fresh spinach leaves
  • 2 or 3 cloves garlic
  • 200 grams fusilli pasta or penne pasta
  • 1 tablespoon olive oil
  • 100 grams pine nuts roasted
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 1/4 teaspoon freshly ground black pepper
  • 100 grams Parmesan or other hard cheese

  1. Bring water to the boil. Cook the pasta al dente. Drain and return pot to the stove over low heat.

  2. Meanwhile, prepare the spinach. Clean and drain well. Add olive oil to the pan and cook the garlic until fragrant for 1 minute or so. Add the spinach, stir and cook until completely wilted for 2–3 minutes.

  3. Stir in the stock and pine nuts and bring to simmer. Cook for 2 more minutes. Add nutmeg and pepper.

  4. Add pasta and stir well to allow the flavours to blend. Cover and cook for 3 more minutes. Stir in half of the cheese. Bake topped with remaining cheese for 15 minutes until golden.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 514.626 kcal
Protein 21.831 g
Fat 27.976 g
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