Creamy Spinach Pasta
Tender pasta tossed in a rich, creamy garlic Parmesan sauce with fresh spinach and a hint of lemon. Ready in just 30 minutes, this fiber-rich, protein-packed dish makes a quick, comforting, and satisfying meal for any night of the week.
Equipment
- Large pot (for boiling pasta) – 1
- Skillet or sauté pan – 1
- Whisk (1)
- Wooden Spoon or Spatula (1)
- Measuring cups and spoons – as needed
- Knife and Cutting Board: 1 each
Ingredients
Seasonings:
- ½ tsp dried oregano
- ½ tsp dried parsley
- ½ tsp mustard powder
- ¼ tsp garlic powder
Sauce:
- 4 tbsp salted butter
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half or ½ cup milk + ½ cup cream
- 3 tsp fresh lemon juice
- ¾ cup Parmesan cheese finely grated
- 1½ cups fresh spinach
Pasta:
- ½ lb ziti rigati or penne
Instructions
- Prep Ingredients for Efficiency: Before turning on the stove, gather all your ingredients and measure them out. This includes your butter, garlic, flour, chicken broth, half-and-half, lemon juice, Parmesan cheese, seasonings, spinach, and pasta. Mince the garlic finely so it releases maximum flavor. If using fresh spinach, wash it thoroughly and pat dry. For frozen spinach, make sure it is fully thawed and any excess water is squeezed out to avoid watery sauce.
- Boil Pasta to Perfection: Fill a large pot with salted water and bring it to a rolling boil over high heat. Add the ziti or penne once the water is boiling. Stir occasionally to prevent sticking. Cook the pasta according to the package instructions until al dente, meaning it is tender but still slightly firm to the bite. Drain the pasta and set it aside, reserving a small cup of the pasta water in case the sauce needs thinning later.
- Melt Butter Gently: Place a large skillet over medium-low heat and add the butter. Allow it to melt slowly, letting it foam lightly. This gentle melting process develops a rich, nutty flavor without burning. Keep an eye on the butter, and occasionally swirl the pan so it heats evenly.
- Sauté Garlic for Aroma: Once the butter is melted and foamy, add the minced garlic. Stir continuously for 1–2 minutes until fragrant, being careful not to let it burn, as burnt garlic can taste bitter. The garlic should soften slightly and infuse the butter with its aromatic flavor.
- Create a Roux Base: Increase the heat to medium and sprinkle in the flour. Use a whisk to combine the flour and butter thoroughly, cooking for 2–3 minutes until the mixture turns a light golden brown and the raw flour smell disappears. This roux is the foundation of your creamy sauce, giving it body and a silky texture.
- Incorporate Chicken Broth Gradually: Slowly pour in the chicken broth in small splashes, whisking constantly to prevent lumps from forming. This step ensures a smooth, velvety sauce. Continue whisking until the mixture is fully combined and begins to thicken slightly.
- Add Half-and-Half for Creaminess: Lower the heat to medium-low and gradually stir in the half-and-half, combining it fully with the roux. The sauce will start to take on a creamy consistency. Keep stirring occasionally to ensure it doesn’t stick to the bottom of the pan or scorch.
- Season with Herbs and Lemon: Add the oregano, parsley, mustard powder, garlic powder, and fresh lemon juice to the sauce. Stir well to evenly distribute the flavors. The lemon juice adds a subtle brightness that balances the richness of the sauce beautifully. Taste and adjust seasoning as needed with a pinch of salt or extra lemon juice.
- Incorporate Parmesan Cheese Slowly: Reduce the heat to low and gradually add the grated Parmesan cheese in small handfuls, stirring continuously. The cheese will melt into the sauce, thickening it further while providing a rich, nutty flavor. Ensure the sauce remains smooth by whisking gently as the cheese incorporates.
- Fold in Spinach Gently: Add the fresh or thawed spinach to the sauce. Stir gently until wilted and evenly coated in the creamy sauce. The spinach will cook quickly in the residual heat, keeping its vibrant green color and tender texture.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss until every piece is coated in the creamy spinach sauce. If the sauce seems too thick, gradually add a few tablespoons of reserved pasta water until the desired consistency is reached. Taste again and adjust seasoning if necessary.
- Serve Warm with Optional Sides: Plate the creamy spinach pasta immediately while it is warm. For an extra touch, serve with garlic bread or a side salad. Garnish with additional Parmesan or a sprinkle of black pepper if desired. Enjoy this comforting, fiber-rich, protein-packed meal straight from the skillet for maximum flavor and freshness.
Notes
- Grate Parmesan cheese from a block for the best flavor and creamy texture.
- Prep all ingredients before cooking to make the process quick and smooth.
- Any pasta works, but ridged varieties like ziti or penne hold the sauce best.
- Fresh spinach provides the best color and texture; thawed and drained frozen spinach works in a pinch.
- Cherry tomatoes or cooked chicken can be added for extra flavor and protein.
- Use fresh garlic to avoid unusual color changes when combined with acidic ingredients like lemon juice; slight blue coloring is safe to eat.
- Cook pasta al dente so it holds up when tossed with the creamy sauce.
- Gradually add liquids to the roux to prevent lumps and maintain a silky sauce.
