1 package of fusilli or conchinha pasta
salt to taste
1/2 cup grated Parmesan cheese
Sauce:
1 bunch of spinach
150g of bacon, cut into small pieces
4 cloves of garlic, minced
4 tablespoons of wheat flour
2 cups of chicken broth
1 package of fusilli or conchinha pasta
salt to taste
1/2 cup grated Parmesan cheese
Sauce:
1 bunch of spinach
150g of bacon, cut into small pieces
4 cloves of garlic, minced
4 tablespoons of wheat flour
2 cups of chicken broth
Cook the fusilli in plenty of boiling water and salt
While that's cooking, prepare the sauce
Wash the spinach well and separate the leaves from the stems
Fry the bacon until it becomes transparent and crispy
Add the garlic and fry until golden brown, stirring constantly
Add the spinach leaves
Cover the pan and let it cook until the spinach wilts
Uncover and add the wheat flour
Stir well and add the chicken broth gradually, mixing thoroughly
Remove from heat and blend in small batches with a liquidizer or multi-processor
Return to the pan and let it simmer, stirring occasionally to thicken slightly and evaporate some of the liquid
Drain the fusilli and mix with the sauce
Sprinkle with Parmesan cheese and serve immediately
Serves 6.
