Whole wheat pasta tossed in a fast creamy tomato and spinach sauce

Tonights dinner!

A reduce carb option is always an alternative. Healthy, fast and light on the tummy.


Ingredients
Serves two.

• 3 cloves of garlic
• 1 medium onion
• 50g unsalted butter
• 1tbsp flour
• 200ml milk
• 100ml cooking cream
• 500g fresh spinach leaves
• 1 medium organic tomato
• Grated Grana Padano
• 200g Whole wheat pasta
• Salt
• Pepper

Method

1. Boil the pasta in salty water for 8 minutes, drain and leave to the side.
2. Blanch spinach in salty water on a medium heat for one minute.  Place the spinach in ice cold water and leave to the side. Tip: This maintains the vivid green colour whilst you prepare the sauce.
3. On a medium heat, melt the butter in a frying pan and add the onion and garlic, stir until golden brown.
4. Dice the tomato and stir in with the onion, garlic and butter.
5. Slowly add the flour, stiring continuously.
6. Pour in the milk and cream and season with salt and pepper to taste.
7. Tear up the spinach leaves and add them to the sauce. Stir well.
8. Toss the whole wheat pasta together with the sauce.
9. Stir in some grated Grana Padano (to taste).
10. Serve. Enjoy. Yum.

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