Creamy Spinach Pasta
A rich and velvety pasta dish featuring fresh spinach and a creamy sauce, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 12 ounces Pasta Use your favorite type—fettuccine, penne, or gluten-free.
- 4 cups Fresh Spinach Look for vibrant green leaves; frozen spinach can be used.
- 3 cloves Garlic Freshly minced for best flavor.
- 1 cup Heavy Cream Substitute with half-and-half or Greek yogurt for a lighter version.
- 1 cup Parmesan Cheese Grated; nutritional yeast is a great vegan alternative.
- 2 tablespoons Olive Oil For sautéing garlic.
- to taste Salt and Pepper For seasoning.
Instructions
Cooking the Pasta
- Begin by boiling a large pot of salted water. Add your pasta and cook according to package instructions until al dente. Remember to reserve 1 cup of pasta water before draining.
Making the Sauce
- In a large skillet, heat the olive oil over medium heat. As the oil shimmers, add minced garlic. Sauté for about a minute until fragrant, but don’t let it brown.
- Toss in the fresh spinach, stirring until it wilts and shrinks down—this will only take a couple of minutes.
- Pour in the heavy cream, mixing it with the wilted spinach. Sprinkle in the grated Parmesan, stirring until melted and the sauce becomes creamy.
Combining
- Add the drained pasta to the skillet, mixing well. If the sauce is too thick, add reserved pasta water until you achieve your desired consistency.
Finishing Touches
- Season with salt and pepper, adjusting to taste. Serve immediately, garnished with extra Parmesan if desired.
Notes
Store leftovers in an airtight container for up to three days in the refrigerator. To reheat, warm on the stovetop, adding a splash of cream or reserved pasta water for creaminess. Can be frozen for one month.