Creamy Spinach Pasta Garlic Parmesan (Print Version)
# Ingredients:
→ Seasonings
01 -
0.5 teaspoon dried oregano
02 -
0.5 teaspoon dried parsley
03 -
0.5 teaspoon mustard powder
04 -
0.25 teaspoon garlic powder
→ Sauce
05 -
4 tablespoons salted butter
06 -
3 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
240 millilitres chicken broth
09 -
240 millilitres half and half (equal parts milk and cream)
10 -
3 teaspoons lemon juice
11 -
75 grams Parmesan cheese, finely grated from a block
12 -
45 grams fresh spinach leaves
→ Pasta
13 -
225 grams ziti rigati or penne pasta
# Instructions:
01 -
Set a large pot of salted water to boil and measure all ingredients before starting. This dish cooks quickly once started.
02 -
Once the water reaches a rolling boil, add the pasta and cook following the package directions until al dente. Drain well and set aside.
03 -
In a large skillet over medium-low heat, melt the butter. After about 2 minutes, add minced garlic and cook until the butter begins to foam and take on a light brown color, swirling the pan occasionally for even cooking.
04 -
Raise the heat to medium and whisk in the flour. Cook, stirring constantly, until the mixture darkens and the raw flour aroma dissipates, about 2 minutes.
05 -
Gradually pour in the chicken broth in small additions, whisking continuously to prevent lumps. Stir in the half and half slowly until combined and smooth.
06 -
Incorporate the oregano, parsley, mustard powder, garlic powder, and lemon juice into the sauce.
07 -
Reduce the heat to low, then blend in the grated Parmesan cheese until melted and the sauce thickens. Add fresh spinach and cook just until wilted.
08 -
Add the drained pasta to the skillet and toss to coat evenly in the sauce. Let stand briefly to thicken further before serving.
# Notes:
01 -
Grate Parmesan from a block for best melting and flavour, as pre-grated cheese may not melt smoothly.
02 -
Frozen spinach is suitable if thawed and drained well before use.
03 -
Cherry tomatoes make an excellent addition and can be stirred in with the spinach.
04 -
Fresh garlic delivers optimal flavour; if discoloured by lemon juice, it remains safe to eat.
05 -
Any short pasta shape with ridges, such as penne or rigatoni, will grip the sauce well.