Winter Green Pasta

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Great alternative in place of red sauce pastas. Enjoy a lighter side pasta, add some garlic bread for a great dinner experience.


  • 1 16oz. pkg. Hodgson Mill Whole Wheat Spinach Spaghetti
  • 3 Tbsp. vegtable oil
  • 1/4 tsp. ginger root, freshly grated
  • 3 scallions, coarsely chopped
  • 1 celery, stalk thinly sliced
  • 1/2 tsp. salt
  • 3/4 cup water, chicken broth or stock
  • 1lb. spinach, washed, stalks removed, torn into small pieces
  • 2 Tbsp. corn starch, mixed with 1/4 cup cold water
  • 1/4 cup Parmesan cheese


Prepare pasta according to package directions, drain. While pasta is cooking, heat oil uncovered in a large pot, skillet or wok. Add ginger, scallions, and celery.  Sauté over medium heat, stirring constantly for 1-2 minutes.  Do not brown. Add salt, water, chicken broth or stock and spinach. Cover, reduce heat. and  cook for about 15 minutes, until vegetables are tender, yet still crisp. In a small bowl, mix cornstarch with water.  Stir into vegetables and cook just enough to heat through. To serve, toss with hot pasta and sprinkle with parmesan cheese

6-8 servings Print this Recipe

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