Pasta with Spinach Sauce

Pasta with Spinach Sauce is my go to weeknight recipe when I crave something creamy but want to keep things light and nourishing. With just a handful of fresh ingredients and minimal prep it comes together fast enough for busy evenings yet always feels a bit special. The silky spinach sauce clings to every bite of pasta and the simple flavors really shine.

Every time I make this for friends they ask for the recipe and are surprised by how easy it is to recreate at home. My family loves when I top each serving with a little extra parmesan and a drizzle of good olive oil.

Ingredients

• Pasta: about eight ounces of penne rigatoni or spaghetti Choose shapes with ridges to catch the sauce well and look for bronze cut pasta for the best texture

• Baby spinach: about nine ounces fresh and washed Tender young leaves cook down fast and blend smoothly into the sauce Bagged spinach is a huge time saver

• Olive oil: one tablespoon for sautéing For authentic flavor use extra virgin if possible A fruity olive oil gives depth to the sauce

• Garlic: two or three cloves finely sliced or minced Fresh garlic adds aroma and savory flavor Choose cloves that are firm without green sprouts

• Fine salt: one quarter teaspoon or to taste Enhances all the flavors Use sea salt for the brightest taste

• Cream cheese: about five ounces for creaminess It melts into a silky sauce and balances the spinach Choose a full fat version for best richness

• Parmesan cheese: one ounce grated for umami and complexity Try to use good quality Parmigiano Reggiano and grate it yourself for best melting

• Nutmeg: a dash or freshly grated for warmth and classic Italian flavor A little brings out the sweetness of spinach Use whole nutmeg and grate as needed

• Black pepper: to taste Adds gentle heat and balances the richness Fresh cracked pepper gives the most aroma

Step by Step Instructions

Cook the Pasta:

Boil a large pot of salted water and add your chosen pasta Cook until just al dente according to package instructions Reserve at least half a cup of the pasta water before draining This starchy water helps finish the sauce later

Sauté the Aromatics:

Heat olive oil in a wide skillet over medium heat Add the sliced garlic Cook gently for one or two minutes until fragrant stirring so it does not brown or burn This creates a true flavor base for the sauce

Wilt the Spinach:

Add half the spinach to the skillet with a sprinkle of salt Stir frequently until the leaves wilt down and turn dark green Add the rest in handfuls letting each batch wilt before adding more This ensures an even cook

Make the Creamy Sauce:

Lower the heat slightly and add the cream cheese to the pan Pour in about a third cup of reserved pasta water Use a wooden spoon or spatula to stir everything together The sauce will look silky and coat the spinach fully

Finish with Parmesan and Nutmeg:

Add grated parmesan and a few pinches of nutmeg Stir again until the cheese melts completely Taste and adjust salt or pepper Sauce should be creamy with no lumps and easy to toss with pasta

Combine Pasta and Sauce:

Add well drained pasta directly to the skillet Toss everything together for a minute or two letting the pasta absorb some of the sauce Add a little more pasta water if you want a looser texture

Serve and Garnish:

Spoon pasta onto plates and finish with extra parmesan black pepper and a drizzle of olive oil Serve immediately while hot and creamy

Pin

The parmesan in this dish always brings me back to childhood Sunday lunches when my grandmother would let me grate as much as I wanted on my plate It is the secret ingredient that ties every bite together

Storage Tips

Leftovers keep well for up to two days if stored in an airtight container in the fridge For reheating add a splash of water and gently warm on the stove or in the microwave Stir often to regain the creamy texture and finish with a touch more parmesan if you like

Ingredient Substitutions

If you do not have cream cheese use ricotta or a splash of heavy cream blended with a spoonful of Greek yogurt Parmesan can be swapped with Pecorino Romano or Grana Padano for a sharper flavor Regular spinach also works just chop it roughly before wilting

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Serving Suggestions

This pasta pairs beautifully with a green salad dressed in lemon and olive oil For a heartier meal add a side of warm crusty bread For extra protein toss in cooked white beans or pieces of rotisserie chicken after mixing the sauce

Cultural Context

Creamy spinach sauces are part of Italian cucina povera which transforms humble seasonal vegetables and cheese into deeply satisfying dishes The combination of parmesan and nutmeg is especially typical of the northern Italian regions

Recipe FAQs

→ What type of pasta works best?

This dish is versatile and suits penne, rigatoni, or spaghetti. Choose your favorite or use whatever you have on hand.

→ Can I use frozen spinach?

Yes, thaw and squeeze out excess liquid before sautéing to avoid diluting the sauce. Fresh spinach gives a brighter flavor.

→ Is it possible to make this dairy-free?

Swap cream cheese and parmesan for plant-based alternatives to create a dairy-free version without compromising creaminess.

→ How should leftovers be stored?

Place in an airtight container in the fridge for up to two days. Add a splash of water when reheating to loosen the sauce.

→ What can I serve on the side?

Pair with crusty bread or a simple salad for a more complete, balanced meal.

→ Can I add extra veggies or protein?

Feel free to mix in sautéed mushrooms, peas, or grilled chicken for variety and added nutrition.