Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
2
servingsEasy
Published 1991
I much prefer the flavor of fresh spinach to frozen, but I recoil from the tedious job of ridding these greens of sand and grit. Every now and then, though, when I’m making dinner for just the two of us and when washing the spinach is the only demanding job involved in getting dinner on the table, I indulge my love of these fresh emerald leaves.
In this recipe, once the spinach is cleaned and chopped, it demands no further work, for it’s gently wilted by the heat of the cooked pasta
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
This à la carte title is available to ckbk members for a one-off payment of
Advertisement
Advertisement
No reviews for this recipe