4.6 from 69 votes
Frozen Spinach Pasta
This frozen spinach pasta dish is a delicious 30-minute recipe using frozen spinach, spaghetti, Parmesan, and other pantry ingredients.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Calories: 634 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 lb frozen spinach 450 g
- 1 lb pasta 450 g, Note 1
- ⅔ cup milk 150 ml
- ½ cup heavy cream 125 ml
- 2 tablespoons sour cream or cream cheese, Note 2
- 3 garlic cloves
- a few gratings nutmeg
- fine sea salt and freshly ground black pepper
- 1-2 teaspoons lemon juice freshly squeezed
- ½ cup parmesan freshly grated, 50 g, Note 3
Instructions
- Thaw the spinach in the microwave or, if you remember it on time, let it thaw on the counter. Once thawed, drain the spinach in a sieve and press with a spoon to remove excess water. Chop it well; whole leaves can be difficult to mix evenly with the pasta.1 lb frozen spinach/ 450 g
- Cook the pasta: Bring a large pot of water to a boil. Cook the spaghetti according to the package's instructions.1 lb pasta/ 450 g
- Cook spinach: Place the spinach and add the milk. Cover, and let cook on medium heat for 5 minutes.⅔ cup milk/ 150 ml
- Add the cream, sour cream, grated garlic, nutmeg, salt, and pepper to taste and stir for another 2-3 minutes; the sauce should thicken slightly.½ cup heavy cream/ 125 ml + 2 tablespoons sour cream + 3 garlic cloves + a few gratings nutmeg + fine sea salt and freshly ground black pepper
- Adjust the taste with fresh lemon juice and more salt and pepper if necessary. Remove the pot from the heat before adding the Parmesan.1-2 teaspoons lemon juice + fine sea salt and freshly ground black pepper
- Add the freshly grated Parmesan, stir well, and mix the sauce with the drained spaghetti.½ cup Parmesan/ 50 g
- Serve immediately with more grated Parmesan, green salad, or tomato salad.
Cup of Yum
Notes
- Pasta: You can use any pasta shapes you like; I often choose spaghetti.
- You can substitute sour cream with cream cheese or crème fraîche; they all work well, and I’ve used each of them at different times over the years.
- Parmesan: Use freshly grated Parmesan from a wedge of cheese. Pre-grated cheese contains additives that will prevent it from melting nicely and make the sauce grainy. Remove the saucepan from the stovetop before adding the cheese.
Nutrition Information
Serving
1/4 of the dish
Calories
634kcal
(32%)
Carbohydrates
93g
(31%)
Protein
26g
(52%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
48mg
(16%)
Sodium
319mg
(13%)
Potassium
756mg
(22%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
13907IU
(278%)
Vitamin C
7mg
(8%)
Calcium
395mg
(40%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 634
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 634kcal | 32% |
| Carbohydrates | 93g | 31% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 319mg | 13% |
| Potassium | 756mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 13907IU | 278% |
| Vitamin C | 7mg | 8% |
| Calcium | 395mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.