Description
This creamy pasta with spinach sauce is a quick and delicious meal that combines sautéed garlic and fresh baby spinach with cream cheese and parmesan for a rich, flavorful dish. Perfect for a comforting weeknight dinner, it’s easy to prepare in just 15 minutes and serves four.
Ingredients
Scale
Pasta
- 8 oz pasta (penne, rigatoni, or spaghetti)
Sauce
- 1 tbsp olive oil
- 2-3 garlic cloves, minced
- 9 oz baby spinach
- 5 oz cream cheese
- 1 oz parmesan cheese, plus extra for serving
- Salt and pepper to taste
- Pinch of nutmeg
Instructions
- Cook the pasta: Cook the pasta according to the package directions until al dente. Before draining, reserve at least 1/2 cup of the cooking water to help create the sauce.
- Sauté garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Wilt the spinach: Gradually add the baby spinach to the skillet, seasoning with salt. Stir continuously until the spinach is fully wilted and reduced in volume.
- Add cream cheese and pasta water: Stir in the cream cheese and about 1/3 cup of the reserved pasta water. Continue stirring until the cream cheese melts and forms a smooth sauce.
- Incorporate parmesan and nutmeg: Add the parmesan cheese and a pinch of nutmeg to the sauce. Mix well until combined and creamy.
- Toss pasta with sauce: Add the drained pasta to the skillet and toss thoroughly to coat each piece evenly with the spinach cream sauce.
- Serve: Serve the pasta immediately, topped with additional parmesan cheese and freshly cracked black pepper as desired.
Notes
- Reserve pasta water to adjust sauce consistency if needed.
- Use freshly grated parmesan for the best flavor.
- Add a pinch of nutmeg to enhance the creaminess and flavor depth.
- Ensure not to overcook the spinach to keep a vibrant green color.
- You can substitute cream cheese with mascarpone for a slightly different richness.
- Serve with a side salad or crusty bread for a complete meal.
