#Creamed Spinach Conchiglie recipe

[askwhatsforlunch]

Creamed Spinach Conchiglie (Vegetarian)

These hearty Creamed Spinach Conchiglie are also bright with a touch of lemon, which make them a comforting lunch after an hour or two spent weeding, trimming, and planting bulbs in the garden! Happy Tuesday!

Ingredients (serves 1):

125 grams/4.40 ounces conchiglie

about ¾ cup leftover Creamed Spinach

1/2 lemon

In a pot of salted boiling water, cook conchiglie according to package's directions, generally 9 to 11 minutes until al dente.

Meanwhile, heat leftover Creamed Spinach in a large saucepan. Once hot, grate in the zest of the lemon halve.

Once the pasta is cooked, drain quickly, saving about 1/4 cup of its starchy water, and add both to the Creamed Spinach, stirring well to coat, until sauce slightly thickens.

Thoroughly squeeze in the juice of the lemon halve, and cook, another minute.

Enjoy Creamed Spinach Conchiglie, topped with a little freshly grated Parmesan, and with a glass of chilled dry white wine like a Marlborough Sauvignon Blanc or Pinot Grigio.