Easy dinner recipe: green pasta
Whether you’re serving young children or just want to find some strategies for adding more vegetables to your dinners, quick pasta sauces are your friend. Just take your cooked veggies, cheese, and a little pasta water and you’ll have a creamy mush to mix into your favorite pasta shape (in our house, that’s anything long and thin).
And although you can do this technique with almost any vegetable (roasted butternut squash and cheddar cheese are a great mac and cheese combination), you’ll want to choose some quick-cooking foods to get the recipe done in 30 minutes. . I like to use a combination of frozen peas, which become tender in about 30 seconds in a pot of boiling water, and baby spinach, which will wilt in the blender just by adding a little hot pasta cooking water. A small clove of garlic and a handful of freshly grated Parmesan add umami and richness. You can adjust the thickness of the sauce by sprinkling it with additional pasta water; You’ll need a pourable sauce but not a soup.
For a final finishing touch, I always finish my blender sauces with a few tablespoons of olive oil – adding it while the blender is running to make the mixture silky smooth.