1 lb. spaghetti, cooked and drained
10 oz. fresh or frozen spinach
1/4 c. broth
1/2 c. grated Parmesan cheese
1/2 c. milk, cream or yogurt
4 tbsp. butter

Steam the fresh spinach until just wilted, or the frozen until warm. Put spinach and its liquid into blender. Add warm broth and liquefy. Stir cheese and milk into the puree. Toss spaghetti with butter, then with green sauce.

This is a totally painless way to eat spinach, and if you cook the spaghetti while the spinach is cooking, this is about as fast as the commercial brands of macaroni and cheese--and far better! Cooking time: 20 minutes. 5 servings.