Pasta with Spinach Sauce: Creamy Garlic Parmesan Weeknight Dinner
By Ava Mitchell
For a fast family dinner, this pasta with spinach sauce pairs al dente noodles with baby spinach, cream cheese, Parmesan, garlic, and nutmeg. The skillet sauce is savory and creamy, the spinach stays bright green, and nutmeg brings a gentle warm note to every forkful.
While the pasta boils, garlic warms in olive oil before baby spinach goes in by handfuls with salt. Cream cheese and a measured portion of reserved pasta water form the sauce rather than heavy cream. Freshly grated Parmesan and nutmeg finish the skillet, giving the spinach a savory cheese note and a warm, aromatic edge that clings to the pasta.
The spinach is on track when it has collapsed yet stays bright green, and the garlic should smell fragrant after one or two minutes. Add the reserved water gradually, because the recipe specifically saves the rest for loosening once pasta enters the skillet. The main misstep is burning the garlic or pouring in all the water before judging the sauce's consistency.
Serve immediately with extra-virgin olive oil, black pepper, and more Parmesan. The recipe says leftovers keep for a couple of days in an airtight container; a tiny splash of water helps loosen the sauce before warming it on the stove or in the microwave.
Why you'll love this recipe
- Fits busy weeknights for four because the pasta cooks while garlic and spinach work in the skillet, keeping the active prep focused and short.
- Pleases spinach fans with nine ounces of baby leaves that wilt into the sauce, bringing plenty of greens without a separate vegetable side.
- Keeps the sauce creamy without heavy cream, since cream cheese and reserved pasta water coat the noodles instead of leaving them dry.
- Works for mixed family tables because grilled chicken, bacon, sausage, ham, salmon, prawns, or extra vegetables are suggested additions when wanted.
- Makes a straightforward pantry-and-fridge dinner, using pasta, olive oil, garlic, cheese, spinach, and seasonings that are easy to organize before cooking.
- Holds up for a couple of days in an airtight container, and a tiny splash of water helps restore the sauce when warming leftovers.
Ingredients
- •8 oz pasta (225 g; penne, rigatoni, spaghetti, or similar)
- •1 Tbsp olive oil or extra virgin olive oil (plus more to serve)
- •2 cloves garlic (2-3 cloves, finely sliced or minced)
- •9 oz baby spinach (250 g, washed)
- •0.25 tsp fine salt (plus more to taste)
- •5 oz cream cheese (140 g)
- •1 oz Parmesan cheese (30 g, freshly grated, plus more to serve)
- •0.25 tsp ground nutmeg (or 1/3 freshly grated nutmeg, or according to taste)
- •black pepper (to taste)
Instructions
- 1
Cook the pasta until al dente following the package directions. Before draining, reserve at least 1/2 cup of pasta cooking water and set aside.
- 2
Meanwhile, heat the olive oil in a large skillet over medium heat.
- 3
Add the garlic and cook for about 1 to 2 minutes until fragrant, taking care not to burn it.
- 4
Add part of the spinach and season with salt. Stir until wilted, adding the spinach a handful at a time.
- 5
When the spinach is wilted but still bright green, stir in the cream cheese and 1/3 cup of the reserved pasta cooking water.
- 6
Add the grated Parmesan and nutmeg, then stir well. The sauce will be ready in a couple of minutes.
- 7
Drain the pasta, add it to the skillet, and toss to combine. Serve immediately with extra-virgin olive oil, black pepper, and freshly grated Parmesan.
FAQ
Nutrition (per serving)
Calories
544
Protein
19g
Fat
25g
Carbs
62g
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