Creamy Garlic Spinach Pasta
This pasta dish is packed with garlicky flavor, creamy texture, and vibrant green spinach for balance. It’s comfort food with a Mediterranean flair — light enough not to feel heavy but rich enough to feel indulgent.
Time:
Prep time: 5 minutes
Cook time: 20–25 minutes
Total time: ~30 minutes
Serves: 4
Ingredients:
For the Pasta:
300g (10 oz) pasta (fettuccine, linguine, or penne work best)
Salt, for pasta water
For the Creamy Garlic Spinach Sauce:
2 tbsp olive oil
4–5 garlic cloves, finely minced
1/4 tsp red pepper flakes
5–6 cups fresh spinach (about 150g), roughly chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: zest of 1 lemon or 1 tbsp lemon juice for brightness
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
2. Make the Garlic Sauce:
In a large skillet over medium heat, add olive oil or butter. Add minced garlic (and red pepper flakes if using), and sauté for 1–2 minutes until fragrant, but not browned.
3. Add Spinach:
Toss in the chopped spinach and cook for 2–3 minutes until wilted. Season with a pinch of salt.
4. Make it Creamy:
Pour in the cream and bring to a gentle simmer. Stir in the Parmesan cheese and let it melt into the sauce. Simmer for 2–3 minutes until slightly thickened. Add lemon juice or zest if using.
5. Combine:
Add the cooked pasta to the sauce. Toss to coat evenly. Add a splash of reserved pasta water as needed to loosen the sauce and make it silky.
6. Season & Serve:
Taste and adjust salt and pepper. Serve warm, topped with extra Parmesan and black pepper.
Tips:
For extra protein, stir in grilled chicken, shrimp, or sauteed mushrooms.
Use baby spinach for the most tender texture.
Swap Parmesan with pecorino for a sharper flavor.
Make it vegan by using plant-based cream and cheese.
Frequently Asked Questions
Q: Can I use frozen spinach?
A: Yes! Thaw and squeeze out excess moisture before adding. Use about 1 cup packed cooked spinach.
Q: Is this dish kid-friendly?
A: Very much so — omit the chili flakes if serving to children.
Q: Can I make this ahead?
A: It’s best fresh, but leftovers keep well for 2–3 days in the fridge. Reheat gently with a splash of milk or cream.
Nutritional Information
Calories: 450
Protein: 14g
Fat: 24g
Carbs: 44g
Fiber: 3g
Sugar: 3g
Sodium: 360mg