Seriously folks, get past the stick of butter and just make this! I promise your family will love this one. You can switch it up time after time if you want to leave out the spinach and almonds and substitute it for sun dried tomatoes and capers...or diced tomatoes and garlic...but for this recipe it is all about the spinach and almonds.
Start off by melting a stick of butter in a pan over medium heat. When the butter has melted add the Parmesan cheese, stirring and turned to low heat. Continue to stir well and slowly add the cream while stirring. In a separate pan steam an entire pan of fresh baby spinach (it will shrivel into nothing so be sure to stuff the pan packed full. Cook it and set that aside.
Then add the sliced almonds in, stir, add the salt and pepper, and remove from heat.
Boil your water in a separate pot and add the Quinoa pasta cooking it according to box 12-15 minutes, and drain. Now add everything together mixing in the sauce to your liking. Yum!
spinach alfredo by amy twomey
1 pot full of steamed fresh baby spinach
2 cups freshly grated Parmesan cheese
2 cups cream
1 t. salt
1 t. pepper
1 1/2 c. almond slices
1 stick of butter
2 packages of Quinoa pasta