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Author Notes: This is a streamlined version of "Green Spaghetti", a recipe from Whole Foods for the Whole Family (1981). The "green" refers to the color of the spinach sauce. This is comfort food for my kids, all of whom would never touch spinach served any other way. —ohyoucook
- 16 ounces box spaghetti or spaghettini (thin spaghetti)
- 9 ounces pkg. frozen creamed spinach
- 1/2 cup evaporated milk (fat-free is OK)
- 1 teaspoon minced garlic (bottled okay)
- 4 sprigs grated Parmesan cheese (or to taste))
- 4 teaspoons Bacos (optional)
- Cook spaghetti in 4 quarts salted boiling water for 8 minutes.
- Microwave frozen cream of spinach on high for one minute.
- Cut open bag and add slightly frozen contents to micro-safe quart bowl. Break up large pieces. Add the evaporated milk and garlic. Cover loosely, then microwave on high for another 2 1/2 to 3 minutes, or until completely defrosted. Remove from microwave, and set aside on a heat-proof surface, covered until pasta is finished cooking.
- When pasta is done al dente, drain and divide among 4 pasta bowls. Stir spinach sauce, then top each serving with a couple of serving spoons' worth of spinach sauce and a tablespoon or more of parmesan cheese. Sprinkle with Bacos, if desired. Serve hot.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
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