Spinach Pasta
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Unrated
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Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
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Servings
4 servings
-
Calories
419 kcal
Spinach Pasta
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This creamy spinach pasta recipe is garlicky, lemony, and sun-dried tomatoes make it extra delish. Bonus: It's an easy 20-minute dinner!
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Ingredients
- 8 ounces whole wheat penne rotini, or pasta shape of choice
- 3 tablespoons butter unsalted
- 4 cloves garlic about 4 teaspoons, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 tablespoons all-purpose flour
- 1 evaporated milk reduced-fat, 12-ounce can
- ⅓ cup Parmesan Cheese plus additional for serving, freshly grated
- 2 cups baby spinach roughly torn or chopped
- ⅓ cup sun-dried tomato diced
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons parsley or basil, chopped, fresh
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
- Meanwhile, melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once it melts, stir in the garlic, Italian seasoning, salt, and pepper.
- Sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
- Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
- Reduce the heat to low. Stir in the Parmesan until smooth.
- Add the spinach a handful at a time, stirring until it wilts. Stir in the sun-dried tomatoes. If your pasta is not ready yet, turn off the heat.
- As soon as you drain the pasta, add it to the sauce and squeeze the lemon juice over the top. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it. Taste and adjust seasoning as desired. Sprinkle with the parsley. Serve hot, with additional Parmesan sprinkled on top.
Notes
- TO STORE: Store leftover spinach pasta in an airtight container in the refrigerator for up to 4 days.
- TO STORE: Store leftover spinach pasta in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth.
- TO FREEZE: This recipe is best enjoyed fresh, as the pasta will become soft after freezing and thawing. That said, if this doesn't bother you, you can freeze in an airtight container or freezer bag for up to 3 months.
Nutrition Information
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Serving
1(of 4)
Calories
419kcal
(21%)
Carbohydrates
55g
(18%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.3g
(15%)
Cholesterol
44mg
(15%)
Potassium
455mg
(10%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
2.005IU
(0%)
Vitamin C
13mg
(14%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 419kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 44mg | 15% |
| Potassium | 455mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 2.005IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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