Creamy Spinach Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
546 kcal
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Course
Main Course
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Cuisine
American
Creamy Spinach Pasta
Description
Creamy Spinach Pasta relies on a roux base made by cooking butter and flour, which is then combined with garlic and white wine (or broth) to build flavor and reduce until slightly thickened. Heavy cream is whisked in followed by Italian seasoning and Parmesan cheese, forming a smooth, creamy sauce. Fresh baby spinach is added last to wilt gently within the sauce, preserving some texture and color.
The pasta, cooked al dente and drained with some reserved hot water, is stirred into the sauce to coat each strand evenly. The sauce’s richness from the cream and cheese balances the slight bitterness and freshness of spinach, while garlic and Italian seasoning bring aromatic depth. The dish offers a creamy mouthfeel with tender pasta and softened greens.
This pasta dish pairs well as a standalone meal or alongside lighter proteins or salads. The use of heavy cream is important for the desired thick texture and cannot be easily substituted without affecting consistency. The recipe serves several people and allows for seasoning adjustments at the end for salt and pepper.
Ingredients
- 8 ounces pasta uncooked
- 2 tablespoons butter
- 1/2 tablespoon flour
- 4 cloves garlic minced
- 1/4 cup dry white wine or chicken or vegetable broth
- 1 cup heavy cream aka whipping cream
- 1/2 teaspoon Italian seasoning
- 1/2 cup Parmesan Cheese freshly grated
- 3 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Boil a salted pot of water for the pasta and cook it al dente according to package directions. You will need to reserve some hot pasta water prior to draining it.
- When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, add the flour in and cook for about 1 minute, stirring fairly often.
- Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (about 30 seconds to 1 minute).
- Whisk in the cream so the flour dissolves completely, then add in the Italian seasoning. Cook for a few minutes until the sauce has thickened up to your liking.
- Stir in the parmesan cheese and take the pan off the burner.
- Add the spinach to the skillet, and toss until it's wilted (use tongs or two spoons). I add in a few tablespoons of the hot pasta water prior to draining the pasta to make this process easier.
- Add the drained pasta to the skillet and toss until coated. Season with salt & pepper as needed (I'm generous with both - there is a lot of spinach in here) and serve right away.
Notes
- This recipe serves 2 to 4 people depending on portion sizes and accompanying dishes.
- Heavy cream is essential for the sauce’s thickness; substituting with lower-fat alternatives may require adjusting cooking time or adding more flour to thicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 546 kcal
% Daily Value*
| Calories | 546kcal | 27% |
| Carbohydrates | 48g | 16% |
| Protein | 14g | 28% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 108mg | 36% |
| Sodium | 286mg | 12% |
| Potassium | 341mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3272IU | 65% |
| Vitamin C | 8mg | 9% |
| Calcium | 224mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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