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This creamy spinach pasta comes together in just half an hour and combines a silky garlic Parmesan sauce with a light squeeze of lemon for freshness. It is my go-to dinner when I want something simple yet satisfying and perfect for any kind of noodle you have in the pantry.
I first made this pasta on a weeknight when nothing sounded good, and since then it has become my comfort food after a long day. The fresh flavors win over everyone at my table.
Ingredients
- Ziti rigati or penne: Tubular pasta helps hold the sauce well and gives each bite a perfect balance Choose a brand with good texture when cooked
- Fresh spinach: Makes the dish colorful and boosts nutrition Look for firm green leaves or use thawed and drained frozen spinach in a pinch
- Parmesan cheese: Adds nutty salty depth Always grate it from a block for best melting as pre-grated can be dry
- Garlic: Gives the sauce its backbone Choose fresh firm cloves for maximum flavor
- Butter: Forms the flavor base and makes the sauce silky Use good salted butter for extra taste
- Half and half: Brings creaminess with less heaviness than full cream A mix of milk and cream works too
- Chicken broth: Provides savory support and keeps the sauce loose enough Use low sodium so you control the salt level
- Lemon juice: Cuts through the creaminess with freshness Choose a juicy lemon for the best brightness
- Dried oregano, parsley, mustard powder, and garlic powder: These seasonings layer in subtle complexity Opt for freshly dried herbs with good color and aroma
- All purpose flour: Thickens the sauce Choose unbleached if you have it
Step-by-Step Instructions
- Prep and Boil Pasta:
- Fill a pot with salted water and begin heating while you measure out all ingredients This helps things move fast later Add pasta to the boiling water when you start the sauce cooking and drain right when al dente so it does not go mushy
- Make Garlic Butter Base:
- Melt butter over medium low heat in a wide skillet Let it gently bubble for about two minutes Add minced garlic and swirl the pan occasionally letting it foam and brown just a bit This coaxing builds flavor without bitterness
- Develop the Roux:
- Increase heat to medium and whisk flour into the butter mixture Let this cook until it deepens in color and the raw flour smell fades about two minutes This step gives the finished sauce body
- Build the Sauce:
- Slowly add in chicken broth a little at a time stirring constantly so you get a smooth consistency Pour in half and half slowly and keep whisking to prevent lumps Add dried herbs garlic powder mustard powder and lemon juice Stir well so everything is evenly blended
- Finish with Cheese and Spinach:
- Lower the heat and gently stir in grated Parmesan cheese Let it melt into the sauce fully Add spinach last and stir just enough for it to wilt and turn a bright green color
- Combine Pasta and Serve:
- Drain your cooked pasta and add it directly into the skillet Toss until each piece is coated in sauce Let it sit a minute so the sauce thickens even more and serve straight from the pan
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Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to three days If you need to reheat add a splash of water or milk and rewarm gently over low heat to preserve the creamy sauce texture The sauce will thicken up as it sits but loosens easily with a bit of liquid
Ingredient Substitutions
If you are out of half and half feel free to use a mix of milk and cream or all milk for a lighter touch Vegetable broth can replace chicken broth for a vegetarian version For gluten free needs swap in your favorite gluten free pasta and use a gluten free flour blend for the roux Frozen spinach is totally fine just make sure to squeeze dry so your sauce does not get watery
Serving Suggestions
This pasta shines brightest with a little garlic bread for scooping up extra sauce A leafy green salad tossed with balsamic dressing makes a fresh side If you want to add protein thinly sliced chicken or shrimp can be stirred in at the end for a bigger meal
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Cultural Context
Pasta with a cream sauce and greens is a comforting classic in both American and Italian kitchens Drawing on the Italian love for fresh vegetables and simple sauces this version blends weeknight ease with the richness of a trattoria dish It is also a great showcase for Parmesan cheese a staple of Italian cooking that delivers big flavor with just a small amount
Frequently Asked Questions
- → What type of pasta works best for creamy spinach pasta?
Ziti rigati or penne are great choices because their ridges help capture the sauce, but any pasta you prefer can be used.
- → Can frozen spinach be substituted for fresh?
Yes, just be sure to thaw and thoroughly drain frozen spinach before adding it so the sauce doesn’t become watery.
- → How can I make the sauce extra creamy?
Use half and half or even a bit of heavy cream for a richer texture, and always grate Parmesan fresh from the block.
- → Is it possible to make this vegetarian?
Simply swap the chicken broth for vegetable broth to create a satisfying vegetarian version.
- → What can enhance the flavor further?
Add cherry tomatoes with the spinach for sweetness, or a pinch of crushed red pepper for gentle heat.
- → Can I add protein to this dish?
Cubed chicken or sautéed mushrooms both pair wonderfully and create a more substantial meal.