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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 (12 oz.) box spinach |
fettuccine |
1 3/4 cups 2% milk |
1 tablespoon cornstarch |
1 tablespoon all-purpose flour |
1/2 tablespoon unsalted butter |
1 small onion, finely chopped |
1/4 teaspoon kosher salt |
1/2 teaspoon pepper |
1/2 cup finely grated parmesan cheese, plus additional for serving |
3 tablespoons finely chopped fresh parsley |
Directions:
1. Boil a large pot of salted water. Add pasta and cook according to package directions, stirring occasionally, until al dente.
2. While pasta cooks, make the sauce: In a bowl, stir together milk, cornstarch and flour. Melt butter in a large, nonstick skillet over medium heat. Add onion and cook, stirring, until softened and golden, about 6 minutes. Stir milk mixture again, then add to onion in pan. Sprinkle with salt and pepper. Cook, stirring, until sauce is thick and creamy, about 4 minutes.
3. Drain pasta and add to sauce, tossing well. Sprinkle with cheese and toss again. Divide among 4 plates, sprinkle with parsley and more cheese, then serve warm.
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