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Pasta with Spinach Sauce

A quick and comforting pasta dish with a creamy spinach sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Cooking Essentials
  • 8 oz pasta (penne, rigatoni, spaghetti, etc.) Choose your preferred pasta shape.
  • 1 Tbsp olive oil or extra virgin olive oil, plus more to serve Olive oil adds flavor and helps with cooking.
  • 2-3 cloves garlic, finely sliced or minced Adjust according to taste.
  • 9 oz baby spinach, washed Baby spinach wilts quickly and evenly.
  • ¼ tsp fine salt, plus more to taste Salt enhances the flavor.
  • 5 oz cream cheese Acts as a creamy base.
  • 1 oz freshly grated parmesan cheese, plus more to serve Freshly grated parmesan melts better.
  • ¼ tsp ground nutmeg, or ⅓ of freshly grated nutmeg Adds warmth to the sauce.
  • to taste black pepper Fresh cracked pepper brightens the dish.

Method
 

Cooking the Pasta
  1. Cook the pasta until al dente according to package directions. Reserve at least 1/2 cup of pasta cooking water before draining.
Making the Sauce
  1. While the pasta cooks, heat olive oil in a large skillet over medium heat.
  2. Add the garlic and cook for about 1 or 2 minutes until fragrant, being careful not to burn it.
  3. Add spinach in batches, seasoning with salt, and stir until wilted but bright green.
  4. Stir in cream cheese and 1/3 cup of reserved pasta cooking water until smooth.
  5. Add grated parmesan and nutmeg, mixing until well incorporated.
Combining and Serving
  1. Drain the pasta and add it to the skillet, tossing to combine with the sauce.
  2. Serve immediately with a drizzle of extra virgin olive oil, black pepper, and additional parmesan.

Notes

This dish allows for flexibility with ingredients. You can add proteins like grilled chicken or roasted chickpeas. Perfect for make-ahead meals—store in an airtight container for up to 3 days.