Easy Pasta Florentine

I made this today as a quick lunch for Miss T. She loved it! Her little face was covered in spinach after two child size bowls. Now, little Miss T is not a fan of vegetables and particularly seems to dislike anything the color green so I was a little worried that lunch would be a bust but she shocked me!

When I am making something new I give kidlets I care for the "job" of being taste testers. I do this before serving while everything is still in the pot by making a small fanfare of pulling out a clean spoon cooling whatever it is appropriately and having them taste. I find that they are usually happy to "help" and it avoids making a big deal at the table of trying the new food with a big bowl of whatever sitting in front of them. Nine times out of ten it leads to them wanting the new stuff right away and waiting the few minutes to serve and cool the food, and sometimes do a pre-lunch toy clean-up, makes them a little more excited. I think it is less intimidating to them to taste test rather than just be faced with a plateful of new stuff.

Anyway, here's the recipe!

Pasta Florentine

Sauce:
2T butter (very young children should never be restricted from real, healthy fats- they are vital for brain development)
2T flour
1 cup milk (may be 1% or even skim for older children and adults but whole tastes best)
2 generous heaping T of Parmesan cheese
2 generous T of ricotta (optional)
dash pepper
1/2-1 t. dry basil (1-2 T fresh)
taste test before adding any salt to taste (with the Parm. cheese it might not be necessary)
8 oz. spinach or more for more sauce (fresh or frozen broken apart)
1/2 box cooked and drained pasta (great on whole wheat penne or rotini)

This sauce is quick so if pasta is not already cooked I start that first. Leftover pasta is fine too.
Melt butter in a medium sauce pan. Add flour and mix with a spoon til flour is fully blended. Cook for 1 minute or so, add milk all at once and give it a good stir. Don't worry at this point if it seems slightly lumpy, those will dissolve as this cooks. Add cheeses, pepper, and basil. Cook for 5 minutes stirring until you see the sauce thickening enough to coat the spoon. Taste test and added 1/4-1/2 t. salt if needed. Add spinach. Cook a few minutes more til hot again, stirring occasionally.

You can use this last cooking time to drain your pasta.

At home, for me this sauce would be done but if serving to kids who have the tendency to pick the veges out of their food, give it a blitz in the blender or food processor then add to the pasta and stir to coat.