Green Spaghetti

I have two little sisters. One is in a junior in college, and one is in preschool. They both live in Colorado, they both have blonde hair, and they both gave their families a hard time when dinner was something other than macaroni and cheese. While my college-age sister has moved on to more interesting culinary exploits, we can all thank her childhood stubbornness for forcing our mother to invent green spaghetti. It's a pasta sauce made of bright, just-wilted spinach, Parmesan cheese, and garlic. Topped with say, a sliced chicken breast and some halved cherry tomatoes, this is a great weeknight meal and a healthy substitute to your favorite cheesy pasta.

Green Spaghetti

• 6 cups baby spinach, washed and damp
  
• 1 tablespoon butter
  
• 4 cloves garlic, minced
• 1/2 grated Parmesan cheese
  
• splash milk
• 1 tsp ground nutmeg
• salt and pepper to taste
  
• 1 pound whole wheat pasta of your choice

Cook pasta in boiling salted water until very al dente. While your pasta is cooking, put garlic, spinach and butter in large skillet and cook over medium heat until just wilted. Toss into your food processor (I use an immersion blender) with Parmesan and nutmeg. Add a conservative splash of milk and blend until smooth and creamy (If your ratio is off, you can add more milk to thin and cheese to thicken). Salt and pepper to taste. Pour sauce over hot pasta, sprinkle with Parmesan, top with tomatoes/chicken/addition of your choice and have at it.