Green Spaghetti

“Green sketti?  I don’t know about that.  It would take an awful lot of convincing to get me to eat that.  I’m a meat and potatoes guy.”  Luckily that came from a work friend, and not my kids or Jamie, who all had Green Spaghetti for dinner last night.  But he’s right.  I could see how it could be sort of a hard sell.

The recipe came from the July issue of my old trainers’ newsletter.  I had the ingredients on hand.  I’m not really eating pasta much these days (staying away from most white flour), but the kids love it, so this would be a good compromise.  It was quick and easy.  Healthy to boot.  Sketti dinner it is.

I set the kids’ plates down on the table and started loading up the dishwasher before I sat down to my own plate.  By the time I got there a few minutes later, Nick was scraping the last few bites together and polishing off his portion.

“I really liked this.”

“You did?” I asked, surprised.

“Yes.  I think I like it better than regular spaghetti.”  (He meant better than spaghetti with red sauce.)  That seriously shocked me.  But it just goes to show you that a) even though you think your kids might not like something, you have to try it anyway, b) they can continue to surprise you at every turn, and lastly c) it’s not that hard to get green veggies in their little bellies!

This is not a very saucy sauce, so if you like it a little wetter, that could probably be remedied by adding a bit more chicken broth to your mixture.  It’s also a fairly forgivable recipe.  I only had 3/4 of a bag of spinach left (which was about half of what the recipe called for), but did have some roasted asparagus, so ended up adding  4-5 stalks of that to the mixture in the blender to make up for my spinach shortfall, and it was perfect.  While you are waiting for your water to boil, and pasta to subsequently cook, make your sauce.  Once the pasta is done, dinner is ready.  For the pasta, I’ve been using Ronzoni’s Smart Taste pasta lately.  More calcium, and that is making up for my nearly dairy-free diet, and it doesn’t have the tougher bite of whole wheat.  It also cooks up in six minutes, so seriously, ten minutes flat and your dinner from scratch is done.  A dinner you can feel good about plating up.  Get yer fork ready and dig in!

Project 365
July 20, 2010, Photo #130

We had dinner at a friends’ house tonight, and one of their kids helped make a yummy chocolate parfait dessert. The pudding portion didn’t set completely (but, of course, that didn’t stop the deliciousness), and Madeline was having a hard time using the spoon to scoop it into her mouth (it was more drinkable). I caught her holding her chin as she scooped it in; she was thinking that would help keep it in her mouth. Too cute.

Green Spaghetti
Recipe courtesy of Bronco Gym client, Pam Andersen

This recipe is prepared just about as quickly as commercial macaroni and cheese. Many children who don’t eat spinach will love Green Spaghetti, it is pretty bright green! You can substitute plain yogurt or cream for the milk, and any other green leafy veggie for the broccoli or spinach.

1 bunch broccoli-rinsed and coarsely chopped
or
10 oz. spinach-fresh or frozen
1/4 cup chicken stock
1/2 cup Parmesan cheese-grated
1/2 cup milk (I used half fat-free and half whole milk)
1 lb. spaghetti-cooked and drained
1/4 cup butter-optional

If using spinach, steam until spinach is just wilted or frozen is warm..If using broccoli, steam or microwave until very tender.

Combine spinach or broccoli in a blender with warmed chicken broth and process until smooth. Add cheese and milk.

Toss cooked spaghetti with butter if desired. Then add spinach or broccoli mixture and toss well to mix.