Creamy Spinach Pasta Dish (Printable Version)

Pasta tossed with creamy sauce, baby spinach, and Parmesan offers satisfying taste for an easy meal.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 7 oz fresh baby spinach, washed
03 - 2 garlic cloves, minced
04 - 1 small onion, finely chopped

→ Sauce

05 - 2 tablespoons unsalted butter
06 - 1 cup heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup milk
09 - 1/2 teaspoon ground nutmeg
10 - Salt and black pepper, to taste

→ Garnish (optional)

11 - Extra grated Parmesan
12 - Freshly ground black pepper

# Directions:

01 - Cook pasta in a large pot of salted boiling water until al dente, following package instructions. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 3 minutes until translucent.
03 - Add minced garlic to the skillet and cook for 1 minute until aromatic.
04 - Stir in spinach and cook for 2 to 3 minutes, just until wilted.
05 - Pour in heavy cream and milk, bringing mixture to a gentle simmer.
06 - Add grated Parmesan and ground nutmeg. Stir constantly until cheese melts and sauce thickens, about 2 to 3 minutes. Season with salt and pepper.
07 - Add cooked pasta to the skillet and toss to coat. Adjust sauce consistency with reserved pasta water, as needed.
08 - Transfer to plates and garnish with extra Parmesan and freshly ground black pepper if desired.

# Additional Tips::

01 -
  • Uses basic pantry staples and fresh spinach for a flavor-packed meal
  • Ready in only thirty minutes so you can have dinner on the table fast
  • Rich creamy sauce clings to every noodle for ultimate comfort
  • Vegetarian friendly and easily adaptable to different diets
02 -
  • Packed with leafy greens rich in calcium and iron
  • Easily made gluten-free or lighter with simple swaps
  • Makes spectacular leftovers since flavors meld overnight
03 -
  • Cook the pasta until just al dente so it does not get mushy in the sauce
  • Toast the garlic slightly but never let it brown which can turn it bitter
  • Taste as you go with cheese and nutmeg to tailor the sauce to your liking

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