I don't love the spinach because the texture of cooked wet spinach makes me sad, but otherwise this is a very nice, easy weeknight dish. Also got me over my fear of making a roux, which is awesome. :) I would love to try this with some other veggies; maybe peas, or oven baked kale. Chicken would also be great in it. As is typical with Budget Bytes recipes, I added probably 3x the salt and 2x the parm. Beth isn't kidding about the sauce's taste being greatly reduced after adding it to the pasta/spinach: it would definitely be hard to overdo the flavor intensity of it.
