Creamy Spinach Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
489 kcal
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Course
Main Course
Creamy Spinach Pasta
Description
This Creamy Spinach Pasta blends melted butter and garlic browned slightly to create a flavorful base. The addition of flour forms a roux that thickens the mixture when combined with chicken broth and half and half, resulting in a creamy white sauce. Seasonings like parsley, mustard powder, oregano, garlic powder, and a splash of lemon juice bring subtle herbal and citrus notes. Parmesan cheese melted into the sauce adds a savory depth, while fresh spinach stirred in at the end offers a tender green component. The ziti rigati pasta is cooked al dente, drained, then mixed into the sauce, so the ridges trap the flavorful cream.
The texture is smooth yet slightly chunky from the spinach, with the sauce clinging to each pasta piece for a comforting mouthfeel. The dish balances creaminess and brightness, with the lemon and herbs cutting through the richness. It can be served as a main course or alongside grilled chicken or a simple salad for added protein and variety.
To enhance flavor, grate fresh Parmesan cheese from a block rather than using pre-grated cheese. Using ridged pasta shapes like ziti rigati helps hold the sauce better. Frozen spinach can be a substitute if thawed and drained well before adding. Cherry tomatoes can be included for a mild sweetness by adding them with the spinach. Fresh garlic is recommended to avoid color changes caused by its reaction with acidic lemon juice. For a meat addition, consider recipes that incorporate chicken for a similar creamy spinach pasta experience.
Ingredients
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon parsley
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
Sauce
- 4 tablespoons butter salted
- 3 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half (half milk/half cream)
- 3 teaspoons lemon juice
- ¾ cup Parmesan Cheese finely grated from a block
- 1 ½ cups spinach
- ½ pound ziti rigati penne works well too
Instructions
- Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.
For the Pasta:
- Add the pasta to the boiling water when you start the sauce. Cook according to package instructions (don’t overcook), and drain.
For the Sauce:
- Melt the butter in a skillet over medium-low heat. Let it heat for about 2 minutes. Add the garlic and continue to heat the butter until it begins to foam and brown slightly. Lift the pan and give the butter a swirl on occasion.
- Increase heat to medium and whisk in the flour. Let it cook until it reaches a darker brown color and can no longer smell raw flour, about 2 minutes.
- Add the chicken broth in splashes, do this slowly and stir continuously to incorporate.
- Slowly stir in the half and half.
- Add the seasonings and lemon juice.
- Reduce heat to low and mix in the Parmesan cheese, then add the spinach.
- Drain the pasta and mix it into the sauce. It will continue to thicken upon standing. Serve with Garlic Bread with Cheese.
Notes
- Grate Parmesan cheese fresh for better melt and flavor compared to pre-grated options.
- Ridged pasta like ziti rigati helps retain the sauce more effectively than smooth pasta.
- If using frozen spinach, make sure to thaw and drain well before adding to the sauce to avoid excess moisture.
- Adding cherry tomatoes with the spinach provides a gentle sweetness and color contrast.
- Use fresh garlic to prevent blue discoloration when combined with lemon juice; the dish remains safe to eat if discoloration occurs.
- For protein variations, refer to similar recipes that include chicken for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Calories | 489kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 17g | 34% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 653mg | 27% |
| Potassium | 360mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1772IU | 35% |
| Vitamin C | 10mg | 11% |
| Calcium | 325mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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