We have a refrigerator full of fresh spinach. Our CSA is harvesting spring greens at a ridiculously fast pace, and they are passing the greens along to us.

I hate masses of green mush otherwise known as cooked spinach, and I’ve already grown tired of cold salads, so we had to find a new way to eat the dark green leaves in our fridge.

Fortunately, they passed this recipe along, too. We made it tonight, adjusted it, and loved it.

Creamy Spinach Doodles

• 1 pound fusilli pasta
• 1/4 cup butter
• 1 large bunch of fresh spinach, chopped into matchstick-sized pieces
• 3 cloves garlic, pressed or minced
• 4-5 spring onions, diced
• 1 cup half and half or plain milk
• 1/4 cup grated carrot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup shredded cheddar cheese
• 1-2 cups pasta sauce

1. Cook and drain the fusilli pasta. In the same pot, melt butter, add the garlic and onion and cook for five minutes on low. Add the carrots and stir often.
2. Add spinach and cook on high heat until just wilted. Add salt and pepper.
3. Toss pasta back into the pot and reduce heat to very low.
4. Add half and half or milk, cheese, and pasta sauce and stir until warm.

Happily submitted to Share my Recipe Sunday, Mouthwatering Mondays, Homemaking Monday, Make Something Monday, Recipe Swap, Make Do Monday, Tempt my Tummy Tuesday, Kitchen Tip Tuesday, Tuesday Toot, Tasty Tuesday, Tackle It Tuesday, Talk About Tuesday, Real Food Wednesday, Eat More Fruits and Veggies, Tasty Thursday, Grocery Cart Challenge Recipe Swap, Friday Feasts, Foodie Friday, and Food on Friday