Creamy Parmesan Spinach Linguine Recipe

About this recipe

A diabetic-friendly, vegetarian dinner featuring linguine tossed in a creamy spinach and parmesan sauce, perfect for a wholesome and satisfying meal.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 50G Pepper Black Ground BWFO
• 395G D'Aucy Chopped Spinach
• - Lurpak Unsalted Butter
• 450 Ml Bonito Soy Sauce, 450Ml

Instructions

1. 1. Place 1/2 cup skim milk, 1/2 cup low-sodium vegetable broth, and 1 package (about 300 g) of thawed and drained chopped spinach in a food processor. Blend until smooth.
2. 2. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup finely chopped onion and sauté for 2-3 minutes until softened.
3. 3. Stir in the spinach mixture and cook over low heat for 5 minutes, stirring occasionally.
4. 4. Add 1/3 cup grated parmesan cheese and 1/2 teaspoon black pepper to the skillet. Stir until the sauce thickens slightly.
5. 5. Cook 1 package (about 400 g) of whole-grain linguine according to package instructions. Drain and transfer to a serving bowl.
6. 6. Pour the spinach and parmesan sauce over the cooked linguine and toss to combine. Serve immediately.