Can I use frozen spinach for this recipe?

Yes, you can use frozen spinach instead of fresh. Just make sure to thaw and drain excess water before adding it to the sauce. Frozen spinach is a convenient option and will still provide great flavor.

What pasta works best for Pasta with Spinach Sauce?

While you can use any type of pasta, those with ridges like penne or rigatoni hold the sauce better. Spaghetti is also a classic option if you prefer longer noodles.

How can I make this dish vegetarian?

This recipe is already vegetarian-friendly, but you can further enhance it by adding more vegetables like bell peppers, zucchini, or cherry tomatoes for added flavor and nutrition.

Can I prepare the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to three days. Just reheat and add the cooked pasta when ready to serve.

Is there a dairy-free alternative for this recipe?

You can substitute cream cheese with a dairy-free cream cheese or cashew cream for a delicious vegan alternative. Nutritional yeast can also be added for a cheesy flavor.

Pasta With Spinach Sauce Recipe

Ingredients

Units Scale

8 oz (225 grams) Pasta (penne, rigatoni, spaghetti…)
1 Tbsp Olive oil or extra virgin olive oil
2-3 Garlic cloves, finely sliced or minced
9 oz (250 grams) Baby spinach, washed
1/4 tsp Fine salt, plus more to taste
5 oz (140 grams) Cream cheese
1 oz (30 grams) Freshly grated Parmesan cheese
1/4 tsp Ground nutmeg
Black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Cook the pasta according to the package instructions until it is al dente, ensuring you reserve at least 1/2 cup of the cooking water before draining.
Heat the olive oil in a large skillet over medium heat and add the minced garlic. Cook for about 1 to 2 minutes, or until fragrant.
Add a handful of baby spinach to the skillet and season with fine salt. Stir until it is wilted, adding more spinach as the first batch cooks down.
Once the spinach is bright green and wilted, stir in the cream cheese and 1/3 cup of the reserved pasta cooking water to form a smooth sauce.
Incorporate the grated Parmesan cheese and ground nutmeg into the sauce, stirring until combined and creamy.
Drain the pasta and add it directly to the skillet, tossing it to coat in the spinach sauce. Serve immediately, drizzled with extra virgin olive oil, black pepper, and additional Parmesan cheese if desired.

Notes

Reserve pasta cooking water for a creamy sauce. For a lighter version, use Greek yogurt instead of cream cheese.

Author: Sarah Mitchell
Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main course
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 3g
Sodium: 400mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg