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Pasta with Spinach

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  • Author: clara
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Description

This Pasta with Spinach is a simple, wholesome, and delicious dish that’s perfect for a quick meal. It features tender pasta tossed with sautéed spinach, garlic, and a touch of Parmesan for a satisfying and nutritious dinner.

Ingredients

Units Scale
  • For the Pasta:
    • 12 ounces pasta (spaghetti, penne, or your choice)
    • Salt (for pasta water)
  • For the Spinach Sauce:
    • 2 tablespoons olive oil
    • 3 garlic cloves, minced
    • 8 ounces fresh spinach (about 5-6 cups, loosely packed)
    • 1/2 cup heavy cream or half-and-half (optional, for a creamier version)
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon lemon juice (optional, for brightness)
    • Salt and pepper, to taste
  • For Garnish (Optional):
    • Red pepper flakes
    • Additional Parmesan cheese

Instructions

  1. Cook the Pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.
  2. Sauté the Spinach:
    • Heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
    • Add the spinach and cook until wilted, about 2–3 minutes. Season with salt and pepper.
  3. Make the Sauce (Optional):
    • If making a creamy version, reduce the heat to low and stir in the heavy cream. Cook for 1–2 minutes until slightly thickened.
  4. Combine with Pasta:
    • Add the cooked pasta to the skillet with the spinach. Toss to combine. If the mixture seems dry, add a splash of the reserved pasta water.
    • Stir in the Parmesan cheese and lemon juice, if using. Adjust seasoning with salt and pepper.
  5. Serve:
    • Divide the pasta among plates and garnish with additional Parmesan, red pepper flakes, or a drizzle of olive oil, if desired.

Notes

  • For added protein, top with grilled chicken, shrimp, or crispy chickpeas.
  • Substitute frozen spinach if fresh is unavailable; just thaw and drain it before using.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or cream.

Find it online: https://recipe.ukfinda.com/pasta-with-spinach.htm