Make this simple, rich, and comforting spinach pasta tonight. It uses fresh spinach and Parmesan cheese to create a velvety sauce perfect for a fast weeknight dinner.
Author:Avery
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (fettuccine or penne recommended)
1 tablespoon olive oil
3 cloves garlic, minced
1/4 cup butter
1 1/2 cups heavy cream
1 cup chicken broth or vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
5 ounces fresh spinach
1 cup grated Parmesan cheese, plus more for serving
Instructions
Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat.
Add the minced garlic to the skillet and cook for 1 minute until fragrant. Do not let the garlic brown.
Pour in the heavy cream and broth. Bring the mixture to a gentle simmer, stirring occasionally.
Stir in the salt, pepper, and nutmeg. Reduce the heat to low.
Add the fresh spinach to the sauce in batches, stirring until it wilts completely into the liquid. This takes about 2 to 3 minutes.
Remove the skillet from the heat. Gradually stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is fully coated.
If the sauce seems too thick, add the reserved pasta water, one splash at a time, until you reach your desired consistency.
Serve immediately with extra Parmesan cheese on top.
Notes
For a richer flavor, use freshly grated Parmesan cheese instead of pre-shredded.
You can add cooked, shredded chicken to make this a heartier meal.
To make this a tomato and spinach pasta, stir in 1/2 cup of tomato paste with the cream and broth.