Ribbon noodles with spinach sauce

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4 servings
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By Food24 November 03 2009
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Ingredients (8)

600.00 g spinach
50.00 ml butter
90.00 ml flour — cake
500.00 ml milk — heated
nutmeg — ground, pinch
sea salt and freshly ground black pepper
450.00 g noodles — ribbon
parmesan cheese — grated, for serving
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Method:

Rinse the spinach well and keep a handful aside. Place the rest of the spinach in a fairly large saucepan, cover and cook over medium heat until wilted. Do not add any liquid. Drain the spinach (reserve the liquid) and pat the leaves dry. Finely chop the raw and cooked spinach.
Melt the butter until foaming, remove from the hot plate and stir in the cake flour. Return to the heat and simmer slowly for 1 minute. Gradually stir in the milk. Boil until the sauce thickens slightly. Season the sauce and dilute it with a little of the spinach water (the sauce should be fairly thin). Stir the spinach into the sauce and mix well.
Cook the pasta in plenty of boiling, salted water until just done and drain. Pour the sauce over the hot pasta, mix and serve with grated Parmesan cheese. Serves 4.



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