2 T butter
2 T flour
1 1/2 C milk
salt and pepper to taste
1 T olive oil
2 cloves garlic, crushed
1 lb fresh, chopped stemmed spinach
1 lb dry penne pasta
Fresh grated parmesan for garnish
Bring 8 quarts of water to a boil. Melt butter in a small frying pan and add flour. Stir and cook over low heat a few minutes without browning. Heat milk to a simmer and whisk roux into it. Simmer for 3 min., whisking until smooth and slightly thickened. Add salt and pepper to taste. Heat another small frying pan with oil and saute garlic for 30 seconds (don’t brown it). Boil pasta in lightly salted water until al dente. Drain and return to pot. Add garlic & oil, raw spinach, and white sauce and toss. You may want to warm it on the stove for a moment while the spinach collapses, but don’t overcook. Garnish with parmesan.