Pasta with Spinach Sauce (Print-Friendly Version)
Pasta tossed in a creamy spinach and garlic sauce, finished with parmesan. Quick, easy, and full of flavor.
# What You’ll Need to Make This:
→ Pasta
01 -
225 grams dried pasta (penne, rigatoni, or spaghetti)
→ Spinach Sauce
02 -
1 tablespoon extra virgin olive oil, plus additional for serving
03 -
2 garlic cloves, finely sliced or minced
04 -
250 grams baby spinach, thoroughly washed
05 -
0.25 teaspoon fine salt, plus extra to taste
06 -
140 grams cream cheese
07 -
30 grams freshly grated parmesan cheese, plus more for serving
08 -
0.25 teaspoon ground nutmeg, or to taste
09 -
Black pepper, freshly ground, to taste
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 120 ml of pasta cooking water before draining.
02 -
Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 to 2 minutes until aromatic but not browned.
03 -
Add baby spinach to the skillet in batches, seasoning with salt. Stir and allow each addition to wilt before adding more, maintaining a bright green color.
04 -
Stir in cream cheese and 80 ml of reserved pasta water into the wilted spinach until smooth. Add parmesan and nutmeg, mixing well. Adjust the sauce consistency with extra reserved water if needed.
05 -
Drain pasta and add it to the skillet. Toss gently to coat pasta with the spinach sauce. Serve immediately topped with extra virgin olive oil, freshly ground black pepper, and additional parmesan cheese.
# Extra Tips:
01 -
Taste the sauce before adding pasta and adjust seasoning as desired. Parmesan and pasta water add saltiness, so extra salt may not be necessary.
02 -
Leftovers can be refrigerated for up to two days in an airtight container. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.