Creamed Spinach for Pasta

I must be thinking ahead to turkey day because my inspiration for this Creamed Spinach for Pasta was that creamy spinach side dish some folks serve at Thanksgiving. I kept things nice and easy and just bumped up the flavor by using bacon grease instead of olive oil or butter. My white sauce was made with 2% milk, feel free to fatten it up any way you'd like, I'm sure cream would be amazing!

This spinach sauce takes about 15 minutes to come together (with thawed spinach), boil your water and time the pasta so it's done when the sauce is. You could add some ham and sprinkle cheese over the top to make it a manlier meal:@). I called this lunch, it could also be a side dish.

Creamed Spinach for Pasta
1 Tblsp bacon fat, more if it gets a little too dry
1/2 onion, diced
small pinch crushed red pepper flakes-optional
1 big clove garlic, minced
1 Tblsp A/P flour
1 C milk-cream, half and half, etc.
Very light grating of fresh nutmeg
salt and lots of pepper
1 (10 oz) box spinach, thawed and squeeze some of the liquid out
cooked pasta

1. Heat bacon fat in skillet, add onion and crushed pepper if using. Cook until the onion is translucent, about 5-8 minutes.
2. Add garlic, cook for one minute more stirring constantly.
3. Add flour, stir to incorporate well, cook for another minute. Add more bacon fat if needed.
4. Add milk, nutmeg, S&P and bring to a slight boil, reduced heat and stir until thick and bubbly. Add spinach and cook for a few minutes. If it seems too thick don't add more milk until you add the spinach, then add more milk to thin out if necessary.
5. Serve over pasta.

Eat well and have a happy day:@)

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