Creamy Spinach Pasta
A quick and easy creamy spinach pasta recipe loaded with fresh spinach and a Parmesan sauce This delicious pasta dish comes together in just 25 minutes.
Ingredients
- 1 lb of pasta of choice (penne, rotini, farfalle, etc.)
- 3 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 shallot, diced
- 4 cups of fresh spinach
- 1/4 cup all-purpose flour
- 2 cups of milk
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Crushed red pepper flakes (optional)
Instructions
Cook the pasta.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
- Reserve 1/2 cup of the starchy pasta water before draining. This will help thicken the sauce.
Make the creamy spinach sauce.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and cook for 1-2 minutes until fragrant.
- Add the spinach and cook until just wilted, about 1–2 more minutes.
- Sprinkle the flour over the spinach and stir to coat. Cook for 1 minute more.
- Gradually whisk in the milk, making sure to break up any lumps in the flour. Bring to a gentle simmer.
- Allow the sauce to simmer for 5–10 minutes, until thickened. Remove from heat and stir in 1/4 cup of the Parmesan.
- Season with salt, pepper, and red pepper flakes if desired.
Put it all together.
- Drain the pasta and add it to the skillet with the sauce.
- Add a splash of the reserved pasta water and toss everything together over medium heat for 1-2 minutes, until the pasta is coated.
- Remove from heat and stir in the remaining 1/4 cup Parmesan.
- Serve immediately, garnished with extra Parmesan if desired. Enjoy!
Notes
The creamy spinach sauce is also delicious with gnocchi or tossed with grilled chicken for a satisfying one-pan meal. Refrigerate leftovers for up to 4 days or freeze them for up to 3 months. The frozen sauce can be thawed in the refrigerator and then reheated with pasta or chicken for a quick dinner. Add a salad and breadsticks for a complete meal.