Oh my, I haven’t posted any recipes for a little while, have I? Between answering emails, doing some admin on the website and having a stinking cold the time sure flew by. True to the name of this website I felt I’ve gone a bit too far, or should I say gone nowhere the past year. Let me explain. Gabriel was born almost a year ago and I haven’t moved ANY baby fat. Sure, I enjoyed the pregnancy ride and eating everything in sight but my short stature is struggling with the excess weight. Back ache, sore joints, not to mention clothes; you know what I mean. Tired of lugging around the extra weight I decided enough is enough. I’ve tried dieting “my” way, but it didn’t work so on one sunny day I signed up for Weight Watchers Online.
Boy, are they fat phobic over there. Looking through the recipes you will find no mention of pure old-fashioned butter, instead they state “one spray low-fat cooking spray”. What the hell does that mean? Or more to the point, what kind of chemicals does this low-fat spray contain? Don’t tell me. Oh, by the way, I can drink as much diet/sugar-free soda as I like. YUCK. From the start I decided I’d rather follow a natural, whole food diet, meaning I’d rather eat less but eat the real deal, instead of more chemical-filled, aspartame-poisoning junk. That said, it’s going well so far. Week 1 has been completed with great success and now I’m in the middle of Week 2.
What does this recipe have to do with WW? Nothing! Does it taste good? Yes! Are there any low-fat ingredients in it? No! Should you try making it? Of course!
Gorgonzola & Spinach Spaghetti
Preparation: 15 mins – Cooking: 10 mins
- 250g (9 oz) young leaf spinach, trimmed
- 400g (14 oz) dried spaghetti
- salt and pepper
- 30g (1 oz) butter
- 120g (4 oz) Gorgonzola cheese, diced
- 90ml (3fl oz) milk
- Add the spaghetti to a pot of boiling salted water and cook for 8-10 minutes or until al dente.
- Meanwhile, put the spinach into a pan, with just the water clinging to the leaves after washing, and cook, stirring over a medium-high heat for 2-3 minutes until wilted.
- Add the butter, milk and Gorgonzola to the spinach and stir until the cheese has melted to a creamy sauce. Season to taste with pepper; salt shouldn’t be needed.
- Drain the pasta thoroughly and add to the sauce. Toss well to mix.
- Fresh pasta can be used. Just remember its cooking time will be considerably less than the dried version.
- Gorgonzola has a very strong and uncompromising flavour. If you love it, add more to the sauce to your heart’s desire.