Whole-wheat Spaghetti with Spinach and Parma Ham

It’s not for nothing that an entire page on this blog is dedicated to risotto & pasta. Let there be no doubt: if there’s a team pasta, I’m on it. I like the versatility, and being able to throw in whatever inspires me. I like how little time it takes. I like that I can go for whole-wheat, and feel like I’m being somewhat healthy despite the carbs. I like carbs.

Ingredients (serves 2):
120g whole-wheat spaghetti
300g spinach
100g Parma ham (or another cured ham), shredded into smaller pieces.
100g sun dried tomatoes, chopped
2 shallots, chopped
2 cloves garlic, minced
100mL cream
20g parmesan cheese
2 tbsp butter
pinch of nutmeg
salt and pepper to taste

Instructions:
1. Boil the spaghetti according to the instructions on the package.

2. In the meantime, bring water to a boil in a large pan. When boiling, add the spinach and stir for 30 seconds or so, until the spinach is all wilted.

3. Drain, and cool the spinach in icy cold water to bring the boiling process to a stop and bring out the colour. When cooled, squeeze in a ball to press out all the water.

4. In a large skillet, melt the butter and add the shallot and garlic. Sauté for 2 minutes, then add the spinach, cream, Parma ham and sun dried tomatoes. Grate over a pinch of fresh nutmeg.

5. Mix everything over medium-low heat for a few minutes. Add salt to taste, and divide over two plates.

6. Top with the parmesan cheese and black pepper to taste, and serve hot.