Serves: 4
Total Time: 40 min.
Ingredients:
12 oz. package of penne pasta (durum wheat pasta)
2 bunch of spinach, finely chopped
1/2 cup sweet corn kernels, steamed
1 Tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon dried red chili flakes or to taste
Whole Wheat White Sauce
1 Tablespoon olive oil
1 medium size onion, roughly chopped
4 cloves of garlic, finely chopped
2 cups of milk, at room temperature
2 Tablespoons whole wheat flour
A pinch of grated nutmeg
Black pepper to taste
Salt to taste
Directions:
Heat water in a large pan on high heat. Once the water comes to a boil, add the pasta and a little salt. Cook until the pasta is tender. Drain the pasta water into a bowl to preserve for flavoring the sauce later. Rinse the pasta with cold water to stop the cooking process. Set aside.
Whisk the milk, wheat flour, black pepper, and salt until there are no lumps. Heat a Tablespoon of olive oil in a saucepan over medium heat. Add onion and garlic and saute for a few minutes, until you smell the aromas coming through and the onions have softened. Pour the milk mixture into the sauteed onion and keep stirring continuously to cook the sauce. Keep stirring until the sauce thickens and has cooked through without lumps. If the sauce is too thick, you can add reserved boiled pasta water or milk to get the desired consistency. Add nutmeg and stir to combine. Turn off heat.
Heat a Tablespoon of of olive oil in a wok over medium heat. Add the spinach and corn and cook until the spinach has wilted down. This will take about a minute. Add the pasta to the cooked spinach and stir.
When you are ready to serve, combine the sauce along with the spinach pasta and give it a toss in the wok. Check the salt and spice levels and adjust to suit your taste. It is important to mix the sauce to the pasta only when you are ready to serve, so the pasta tastes fresh and does not become sticky and gooey. Sprinkle chili flakes and oregano before serving.
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