Creamy Spinach Pasta
A comforting classic, this creamy spinach pasta is a quick and delicious recipe that brings the family together, perfect for busy weeknights or relaxed weekends.
Ingredients
Pasta and Vegetables
- 8 oz Pasta (any shape like fettuccine, penne, or spaghetti)
- 4 cups Fresh Spinach Wilts down nicely.
- 4 cloves Garlic, minced
Sauce Ingredients
- 1 cup Heavy Cream Can swap for coconut cream for a dairy-free version.
- 1/2 cup Parmesan Cheese, grated Nutritional yeast can be a great substitute for a vegan option.
- 2 tablespoons Olive Oil Feel free to use butter for a richer taste.
- 1 tablespoon Lemon Juice Brightens the sauce.
- Salt and Pepper To taste.
Instructions
Cooking the Pasta
- In a large pot, boil salted water and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
Making the Sauce
- In a large skillet over medium heat, add olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Toss in the spinach, stirring until it wilts down, about 2-3 minutes.
- Reduce heat to low and pour in the heavy cream. Stir well, then add the grated Parmesan cheese, mixing until it melts and combines smoothly.
Combining the Dish
- Add the drained pasta to the skillet, and toss to coat. If the sauce is too thick, add a bit of reserved pasta water until desired consistency is reached.
- Stir in salt, pepper, and lemon juice. Serve immediately, garnished with extra Parmesan if desired.
Notes
Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days. For freezing, make the pasta al dente and freeze the sauce separately, both keeping for about 2 months.