Spaghetti with spinach

Fine spaghetti with meat sauce and mushrooms
Penne with eggplant and tomato sauce


  1. Cook the spaghetti in plenty of salt water until al dente. Apart, deflate and clean the spinach.
  2. Chop on strips. Book it. Saute the onion and garlic in the middle of the butter, add the spinach, let it wither and remove from the heat.
  3. In a heavy bottom pot and with very low heat, melt the rest of the butter and add the flour. Add the milk slowly, until the butter and flour mixture is dissolved in the milk. Continue stirring over medium heat until thickened. When thickened add half the Parmesan cheese, spinach mixture and spaghetti. Pour into a refractory mold.
  4. Sprinkle with remaining parmesan and bake for 20 minutes or until bubbly and the cheese has browned. Makes six servings. Makes 6 servings.