Description
A quick and easy creamy spinach pasta recipe that is healthy, comforting, and perfect for busy weeknights. Packed with fresh spinach, garlic, and a silky cream sauce, this dish is family-friendly and adaptable to various diets.
Ingredients
- 8 ounces (225 grams) pasta (penne or fettuccine recommended)
- 5 cups (150 grams) fresh spinach, packed, washed, and roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil, extra virgin if possible
- 1 cup (240 ml) heavy cream (can substitute with half-and-half or coconut cream for dairy-free)
- ¾ cup (75 grams) Parmesan cheese, freshly grated
- 1 small yellow or white onion, finely chopped
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper
- A pinch of nutmeg
- Optional: red pepper flakes for heat or lemon zest for brightness
Instructions
- Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) pasta and cook according to package instructions until al dente (usually 9-11 minutes). Reserve ½ cup (120 ml) of pasta cooking water, then drain the rest.
- While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for another 1-2 minutes until fragrant but not browned.
- Add 5 cups (150 grams) chopped fresh spinach in batches, stirring until wilted and reduced in volume, about 3-5 minutes. Cook until most moisture evaporates to avoid watery sauce.
- Pour in 1 cup (240 ml) heavy cream and stir to combine. Let it simmer gently for 3-4 minutes to thicken slightly.
- Stir in ¾ cup (75 grams) freshly grated Parmesan cheese, ½ teaspoon salt, ¼ teaspoon freshly ground black pepper, and a pinch of nutmeg. Mix well until cheese melts and sauce becomes creamy.
- Add drained pasta to the skillet with the sauce. Toss gently to coat, adding reserved pasta water little by little if the sauce needs loosening (about 2-3 tablespoons).
- Taste and adjust seasoning. Optionally, add lemon zest or red pepper flakes. Garnish with fresh basil or parsley if desired.
Notes
Use fresh spinach for best texture; frozen spinach can be used if thawed and drained well. Bring cream to room temperature before adding to avoid curdling. Reserve pasta water to loosen sauce and improve texture. Adjust salt gradually as Parmesan adds saltiness. For dairy-free, substitute heavy cream with coconut or cashew cream and Parmesan with nutritional yeast. Gluten-free pasta or vegetable noodles can be used for gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 420
- Fat: 22
- Carbohydrates: 38
- Fiber: 4
- Protein: 15
Keywords: creamy spinach pasta, healthy dinner, easy pasta recipe, weeknight meal, spinach recipe, family-friendly pasta, quick dinner, vegetarian pasta