CONNECT facebook twitter pintrest instagram e-newsletter

Noodles with Spinach Sauce

From Lynne Wilson


2 pounds fresh spinach (1 ½ pound trimmed)
6 ounces (or ⅓ pound) medium or wide noodles
3 Tbsp. butter or margarine
⅓ cup chopped scallions
1 clove garlic, finely minced (1 tsp)
¼ pound prosciutto or cooked ham, finely chopped (optional)
3 Tbsp. flour
2½ cups light cream
½ tsp salt (or to taste)
¼ cup grated parmesan cheese (optional)


Trim and wash the spinach. Place the wet spinach in a large saucepan and wilt over medium heat (approx. 2-3 minutes) Drain, squeeze dry with your hands and chop. You should have between 1 and 1 ½ cups of chopped spinach.

Cook the noodles in boiling, salted water until almost tender. Drain and set aside.

Melt the butter in a large (3 or 4qt) saucepan. Add the scallions, garlic, and prosciutto or ham. Sauté until the scallions are soft. Lower the heat and stir in flour. Cook, stirring, until well blended. Add the cream and continue to cook, stirring until the sauce thickens and comes to a boil. Remove the sauce from the heat and stir in the noodles and spinach. Add salt to taste.

Serve as is or spoon into a buttered shallow 2 qt casserole (8x11 pan). Sprinkle the top with cheese. Bake at 400°F for approx. 15 minutes or until the cheese browns and the sauce bubbles.

Serves 6-8