{"id":24993,"date":"2016-03-02T03:00:46","date_gmt":"2016-03-02T03:00:46","guid":{"rendered":"http:\/\/katinkaskitchen.com\/?p=24993"},"modified":"2022-12-17T17:17:55","modified_gmt":"2022-12-17T16:17:55","slug":"pasta-med-italiensk-spenatsas","status":"publish","type":"post","link":"https:\/\/katinkaskitchen.com\/?p=24993","title":{"rendered":"Pasta italiensk spenats\u00e5s"},"content":{"rendered":"

\"IMG_4534\"<\/p>\n

Det h\u00e4r \u00e4r en riktigt gammal goding i mitt k\u00f6k, jag har lagat den sedan jag var 16 \u00e5r och familjen \u00e4lskar den. Eftersom det \u00e4r en s\u00e5 l\u00e4tt- och snabblagad r\u00e4tt passar den utm\u00e4rkt p\u00e5 skidsemestern eller n\u00e4r som helst n\u00e4r det g\u00e4rna f\u00e5r g\u00e5 fort men \u00e4nd\u00e5 vara gott. Servera g\u00e4rna en gr\u00f6n sallad eller som h\u00e4r en tomatsallad till. \"IMG_4530\"<\/strong><\/p>\n

Ibland har jag ca \u00bd dl gr\u00e4dde i s\u00e5sen, men tycker att den g\u00f6r sig alldeles utm\u00e4rkt utan gr\u00e4dden \u2013 dessutom blir det ju nyttigare d\u00e5. Om man vill kan man g\u00f6ra en lite lyxigare variant med hackade pinjen\u00f6tter eller valn\u00f6tter, d\u00e5 f\u00e5r den \u00e4nnu mer karakt\u00e4r av en spenatig pesto.<\/p>\n

Du beh\u00f6ver f\u00f6r ca 4 personer:<\/em><\/h4>\n

Ett paket fryst hackad spenat<\/p>\n

Olivolja, 1-1\u00bd dl (ja, det st\u00e4mmer! \u2013 s\u00e5sen blir lite som pesto)\"IMG_4532\"<\/p>\n

1-2 vitl\u00f6ksklyftor, skalade och skurna p\u00e5 l\u00e4ngden<\/p>\n

Riven parmesanost, 1-2 dl<\/p>\n

Nymald svartpeppar<\/p>\n

\u00d6rtsalt eller flingsalt (jag tar g\u00e4rna Trocomare eller Herbamare \u00f6rtsalt, men det brukar inte beh\u00f6vas s\u00e5 mycket, eftersom osten ger s\u00e4lta)<\/p>\n

Ev. lite gr\u00e4dde, 2-3 msk<\/p>\n

pasta efter tillg\u00e5ng, tycke och smak (jag tog Barillas glutenfria spaghetti)<\/p>\n

G\u00f6r s\u00e5 h\u00e4r:<\/em><\/h4>\n

S\u00e4tt p\u00e5 din kastrull f\u00f6r pastan. Se till att koka pastan al dente, p\u00e5 \u00e4ktitalienskt vis.\"IMG_4533\"<\/p>\n

L\u00e4gg spenaten i en kastrull tillsammans med olivoljan och vitl\u00f6karna. L\u00e5t v\u00e4rma s\u00e5 spenaten tinar och v\u00e4rms om du anv\u00e4nt den praktiska frysta hackade spenaten. N\u00e4r oljan och spenaten v\u00e4rms frig\u00f6r vitl\u00f6ken sin milda smak utan att ta \u00f6verhanden, eftersom den endast ligger i hel (i halvor) och ger smak. Vill man ha rivigare vitl\u00f6kssmak kan man sj\u00e4lvklart pressa i vitl\u00f6ken. N\u00e4r s\u00e5sen \u00e4r varm och pastan \u00e4r kokt r\u00f6r du snabbt i riven parmesan och kryddar med peppar och ev. salt. Ta direkt kastrullen av v\u00e4rmen s\u00e5 inte osten f\u00e5r s\u00e5sen att gegga igen alldeles. Servera direkt med den nykokta avrunna pastan och g\u00e4rna med lite extra riven parmesan \u00f6ver hela r\u00e4tten. Hoppas det h\u00e4r ska bli en \"IMG_4529\"favorit \u00e4ven hos dig!<\/p>\n

Buon appetito \u00f6nskas med v\u00e4nliga matglada h\u00e4lsningar fr\u00e5n Katinkas Kitchen!<\/p>\n

Katinka Hammarski\u00f6ld<\/p>\n

katinka.hammarskiold@hotmail.com<\/p>\n

www.katinkaskitchen.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Det h\u00e4r \u00e4r en riktigt gammal goding i mitt k\u00f6k, jag har lagat den sedan jag var 16 \u00e5r och familjen \u00e4lskar den. Eftersom det \u00e4r en s\u00e5 l\u00e4tt- och snabblagad r\u00e4tt passar den utm\u00e4rkt p\u00e5 skidsemestern eller n\u00e4r som helst n\u00e4r det g\u00e4rna f\u00e5r g\u00e5 fort men \u00e4nd\u00e5 vara […]<\/p>\n","protected":false},"author":5,"featured_media":25013,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[112,106,100,11754,88,11745],"tags":[],"class_list":["post-24993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasta-italienskt","category-lattlagat","category-olivolja","category-pasta","category-spenat","category-sportlovsmat"],"_links":{"self":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/24993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24993"}],"version-history":[{"count":5,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/24993\/revisions"}],"predecessor-version":[{"id":36423,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/24993\/revisions\/36423"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/25013"}],"wp:attachment":[{"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/katinkaskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}