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Quick Spinach Pasta

A delightful pasta dish featuring creamy spinach sauce that's quick to prepare and full of flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 8 oz pasta of your choice (spaghetti, fettuccine, or penne work great)
  • 2 cups fresh spinach (or 1 cup frozen spinach, thawed)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream (or a dairy-free option such as coconut cream)
  • ¼ teaspoon nutmeg
  • Salt and black pepper to taste
  • ½ cup grated Parmesan cheese (optional)
  • 1 tablespoon lemon juice for an extra zing

Method
 

Cooking
  1. In a large pot, boil salted water. Cook your pasta according to the package instructions until al dente. When done, reserve 1 cup of pasta water and drain remaining water.
  2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn the garlic!
  3. Stir in the fresh spinach and cook until wilted (if using fresh) or heated through (if using frozen). This should take about 2-3 minutes.
  4. Pour in the heavy cream and sprinkle in the nutmeg. Stir continuously, allowing the sauce to simmer and thicken slightly, about 3-5 minutes.
  5. Add the drained pasta directly to the skillet. Toss to combine, adding reserved pasta water as needed to achieve your desired sauce consistency.
  6. Season with salt, pepper, and lemon juice. For extra creaminess, mix in the Parmesan cheese.
  7. Dish out the pasta and sprinkle with additional cheese if desired. Enjoy your Quick Spinach Pasta creation!

Notes

You can substitute whole wheat pasta for added fiber or opt for gluten-free pasta if desired. Ensure to prep your ingredients before cooking to maintain the quick aspect of the dish. Don’t overcook the pasta; al dente is key for perfect texture. For storage, refrigerate in an airtight container for up to 3 days or freeze for up to one month. Add water or cream when reheating to retain creamy texture.