Save The first time I made this spinach pasta was during a rainy Tuesday when the fridge was nearly empty but I needed something comforting. A friend had mentioned that cream and spinach together taste luxurious, and I was skeptical until I took that first bite. Now it is the dish I turn to when I want a restaurant-quality meal without the fuss.
I once served this to my sister who claimed she hated spinach, and she asked for seconds before even realizing what she was eating. The way the cream mellows the spinach flavor while letting it shine is pure magic.
Ingredients
- Pasta (350 g penne or fettuccine): Penne catches the sauce in its tubes while fettuccine lets it coat every strand
- Salt: Generously salt the pasta water until it tastes like the sea
- Olive oil (2 tbsp): Creates a smooth base for the garlic to bloom without burning
- Garlic (3 cloves): Freshly minced releases more flavor than pre-minced
- Fresh spinach (200 g): Wilts down dramatically so do not be alarmed by the initial volume
- Heavy cream (250 ml): The richness that transforms simple spinach into something indulgent
- Parmesan cheese (50 g): Use freshly grated for the best melt and flavor
- Ground nutmeg (¼ tsp): The secret ingredient that deepens the cream sauce
- Black pepper (¼ tsp): Freshly ground adds warmth and complexity
- Extra Parmesan: Always have more ready because everyone adds more at the table
Instructions
- Boil the pasta:
- Drop pasta into salted boiling water and cook until it still has a slight bite to it
- Sauté the garlic:
- Let the garlic sizzle gently in olive oil until you can smell it throughout the kitchen
- Wilt the spinach:
- Toss in handfuls and watch them collapse into silky ribbons
- Add the cream:
- Pour slowly while stirring to create a smooth velvety base
- Season the sauce:
- Stir in Parmesan nutmeg and pepper until the sauce thickens enough to coat a spoon
- Combine everything:
- Toss the pasta directly in the skillet adding splashes of pasta water until it clings beautifully
- Serve it up:
- Plate immediately while the cheese is still melted and gooey
Save This recipe became a staple during my first apartment years when I was learning that good food does not require complicated techniques. My roommate would hover around the stove waiting for the sauce to thicken and we would eat straight from the pan.
Making It Your Own
Sautéed mushrooms add an earthy depth while crispy pancetta brings a salty contrast that cuts through the cream. A handful of sun-dried tomatoes can turn this into something completely different.
Pairing Ideas
A crisp white wine like Pinot Grigio cuts through the richness while a simple green salad with vinaigrette balances the meal. For a heartier dinner pair it with garlic bread.
Storage And Reheating
The pasta keeps well in the refrigerator for up to three days though the sauce will thicken when cold.
- Add a splash of cream or milk when reheating
- Warm it slowly over medium heat stirring constantly
- Avoid the microwave which can make the sauce grainy
Save Some nights the simplest recipes become the ones you return to again and again.
Common Questions
- → How do I keep the spinach tender but not mushy?
Sauté the spinach just until wilted, about 2-3 minutes, stirring frequently to maintain texture without overcooking.
- → Can I use different pasta types for this dish?
Yes, penne or fettuccine work well, but any pasta that holds sauce will complement the creamy spinach base nicely.
- → How can I adjust the sauce consistency?
Add reserved pasta water gradually to the skillet to loosen the sauce until it reaches your preferred creaminess.
- → What can I add to increase protein content?
Incorporate sautéed mushrooms or cooked chicken for added protein and texture enhancement.
- → Is there a lighter alternative to heavy cream?
Swap heavy cream for half-and-half to reduce richness while keeping a creamy texture.