Linguine With Spinach

Wash the spinach. Put a generous handful to the side and cook the rest very quickly in a covered saucepan. It will take about 5 minutes. Do not add any water, since the spinach will cook in the water remaining on the leaves after washing. Drain the spinach well, keeping the liquid to use later. Chop the spinach very finely and keep warm.

Make a bechamel sauce using the butter, flour and milk, then dilute with the reserved spinach liquid. First melt butter over low heat and stir in flour until evenly combines. When there are no lumps in the flour mixture, add the milk all at once and stir constantly. Stir sauce over medium heat until bubbles appear across the surface.

Cook and and stir for 1 minute longer to completely cook the flour. Add the reserved spinach liquid, salt, pepper and nutmeg. Cook the pasta, following the packet directions. Add the cooked spinach to the bechamel sauce and at the very last minute add the finely chopped raw spinach. This will make the sauce a more attractive green and improve the flavor. Pour onto the drained pasta, mix well and serve at once. Parmesan cheese can be served separately, if desired.