How To Add Spinach To Pasta

Creamy Tomato and Spinach Pasta – with VIDEO

Once again, the easy way out prevails! Being on day 6 of an 8-day work week means two things: I’m exhausted and hungry. I’m also feeling a little under the weather. Pasta recipes made in a pan, such as this Creamy Tomato and Spinach Pasta, are ideal for such an occasion. I love that they are made with only a few ingredients, cook up quickly, and leave me feeling satisfied and pleased! Anyway, tomorrow is Monday (again), and the week ahead will be long, so I hope this dish can make supper time a bit quicker, simpler, and more fun for you this week!

Originally published on July 28, 2013, and modified on May 21, 2020.

What to Serve with Creamy Tomato and Spinach Pasta

This Creamy Tomato and Spinach Pasta recipe is filling enough to serve as a dinner on its own, but you may want to serve it with a side dish such as crusty Garlic Bread, No Knead Focaccia Rolls, or a lightSimple Side Salad to balance the richness of the pasta. You can also beef up the dish by adding some Garlic Herb Baked Chicken Breasts or frying some Italian sausage in a pan before adding the onion and garlic at the beginning of the cooking process.

Can I Substitute the Cream Cheese?

It takes only a few tablespoons of cream cheese and Parmesan to transform a typical tomato sauce into something ultra-rich and creamy in this Creamy Tomato and Spinach Pasta recipe. Instead of cream cheese, you may substitute a little amount (1/4 cup or so) of half-and-half or heavy cream to create a similar outcome.

Can I Use a Different Pasta?

I used standard pasta, but whole wheat pasta would also be delicious in this and would provide some extra fiber and nutrients to make it a more well-rounded meal. I used regular pasta because it was what I had on hand, but whole wheat would be even better. You may also use any short pasta form, such as bowtie pasta or rotini, for the pappardelle.

Can I Use Frozen Spinach?

In this recipe, I used ordinary pasta, but whole wheat pasta would be equally delicious and would provide some additional fiber and nutrients to make it a more well-rounded meal. You may also use any short pasta form, such as bowtie pasta or rotini, in place of the penne pasta.

Creamy Tomato and Spinach Pasta

This creamy tomato and spinach pasta is not only quicker to prepare than a boxed dinner, but it is also more flavorful and tasty. Ingredients that are 100 percent natural. Perfect for those hectic weeknights! Preparation time: 5 minutes Cooking Time: 20 minutes Time allotted: 25 minutes Servings:4

  • 115oz. candiced tomatoes($0.59)
  • 1/2tspdried oregano($0.05)
  • 1/2tspdried basil($0.05)
  • 1/2tspsalt($0.02)
  • Freshly cracked black pepper to taste($0.03)
  • 2Tbsp tomato paste($0.08)
  • 2oz. cream cheese($0.20)
  • 1/4cupgrated Parmesan($0.31)
  • 4oz. fresh spinach($0.65)
  • Bring a big saucepan of water to a boil over high heat, then remove from heat. Continue to cook until the pasta is soft, about 5 minutes more (7-10 minutes). When finished cooking, drain the pasta in a strainer and prepare the creamy tomato sauce while the pasta is cooking. Prepare the onion and garlic by dicing and mincing them. In a large pan, combine the onion, garlic, and olive oil and cook over medium heat until the onions are tender and translucent (3-5 minutes)
  • In a large pan, combine the diced tomatoes (with liquids), oregano, basil, crushed red pepper, salt, and a generous pinch of freshly cracked pepper. Using a whisk, mix all of the ingredients. Stir in the tomato paste and 1/2 cup of water until the tomato paste is well incorporated into the sauce in the skillet. Reduce the heat to a low setting. Using a small knife, cut the cream cheese into small pieces and add them to the pan with the tomato sauce. Use a whisk to mix the sauce until the cream cheese has completely melted and the sauce is smooth and thick. Add the Parmesan to the skillet and gently whisk it into the sauce until it has melted
  • Add the fresh spinach to the skillet and gently toss it into the sauce until it has wilted
  • Remove the skillet from the heat and set aside (2-3 minutes). In a large mixing bowl, combine the spaghetti with the creamy tomato sauce until everything is completely coated. Season with salt and pepper to taste, and adjust as necessary. Serve when still heated.

Here’s how we figure out how much a recipe will cost. Serving:1serving・Calories:309.43kcal・Carbohydrates:54.15g・Protein:11.53g・Fat:5.75g・Sodium:348.9mg・Fiber:5.75g The nutritional values provided are simply estimations. For further information, please see our full nutrition disclaimer. Our affiliate connections to items we use and recommend are included in the equipment section above. Because I am an Amazon Associate, I receive money when people make eligible purchases. Scroll down to see images of the process step by step!

How to Make Creamy Tomato and Spinach Pasta – Step by Step Photos

Prepare a saucepan of water by bringing it to a boil. Once the water is boiling, add 8 ounces of penne pasta. Cook the pasta until al dente, then drain it in a strainer to remove excess water. While the pasta is cooking, you’ll make the creamy tomato sauce to go with it. One onion should be diced, and two garlic cloves should be minced. Toss them in a big pan with 1 tablespoon olive oil and cook until golden brown. Continue to cook for 3-5 minutes over medium heat, or until the onions are tender and transparent.

  • In addition, add 2 tablespoons tomato paste and 12 cup water to the skillet and stir well.
  • Maintain a medium-high heat and continue to whisk until the tomato paste has been fully incorporated into the sauce.
  • 2 oz.
  • The sauce should be stirred or whisked until the cream cheese has melted into the sauce.
  • Once the cream cheese has melted, stir in 14 cup of shredded Parmesan until well combined.
  • 4 ounces of fresh spinach should be added to the skillet.

Last but not least, add the cooked and drained pasta to the skillet and stir until everything is well combined. Serve quickly and have pleasure in it! Another sprinkle of Parmesan and freshly cracked pepper are added on top of the dish.

Garlic-Butter Spinach and Pasta Recipe

It is created with fresh spinach and bow tie pasta, which are then mixed in a creamy garlic-butter sauce to create this Garlic Butter Pasta with Spinach.

MY FAVORITE SPINACH PASTA RECIPE

Pasta with garlic and butter, served with fresh spinach, is a simple meal. A delicious and fast vegetarian main meal or nutritious side dish that the whole family will enjoy! This Garlic Butter Pasta is one of the dishes I’ve been preparing for Goce on a weekly basis for the last several years. He is my pasta-obsessed husband, and although though he follows a low-carb diet for the most part, a boy’s gotta eat what a boy wants every now and again. As soon as I throw in a handful of leafy greens (kale, spinach, chard), the dish begins to appear healthier and a lot more tempting.

The only ingredients are butter and garlic, with a sprinkle of cream cheese and milk thrown in for good measure.

No, it’s a fantastic pasta meal!

I’ve mentioned to you previously that we make pasta three times a week; Garlic Butter Shrimp Pasta, Cheesy Chicken Orzo, Baked Eggplant Penne Pasta, and so on.

HOW TO MAKE GARLIC BUTTER PASTA WITH SPINACH

This Garlic-Butter Pasta with Spinach meal is one you should make once a week. Garlic is a food that my other half is infatuated with. Pasta has become even more of an obsession. The man can survive just on spaghetti, and he has requested that I create an agarlic and chocolate CAKE! Please, God, assist us. That being said, this delectable dinner in front of you is most likely the quickestOlive Garden Chef Specialtype of cuisine you’ll ever prepare!

  1. Every once in a while, I’ll make this Garlic-Butter Pasta with Spinach meal. Garlic is a food that my other half adores. Pasta has become even more of a passion. Despite the fact that he can survive on spaghetti, he has requested that I create a garlic and chocolate CAKE! Please, God, intervene on our behalf! That being said, this delectable dinner in front of you is most likely the quickestOlive Garden Chef Specialyou’ll ever prepare!

Obviously, you have to be a huge fan of garlic in order to appreciate this. In addition to butter. Cream cheese is used as well. Is that a ‘HELL YEAH!’ I heard? Without a doubt, I did! Even finicky eaters will like this 20-minute supper that is entirely foolproof. It is the perfect quick recipe for weeknights and will please even the most discerning palates.

HOW TO STORE COOKED PASTA LEFTOVERS

Transfer the cooked pasta to an airtight container and toss in a drizzle of olive oil until everything is well combined. Refrigerate for 3 to 5 days after covering with plastic wrap. ENJOY!

TOOLS USED IN THIS RECIPE

Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes This dish for Garlic-Butter Spinach and Pasta is very delicious. Fresh spinach and bow tie pasta are blended in a delectable and creamy garlic-butter sauce before being baked to perfection. Dinner and a side dish are on the menu. Cuisine:Italian Servings:4serves Calories:385

Ingredients

  • Bow tie pasta, 4 tablespoons butter, 1 tablespoon chopped garlic, 8ounces fresh baby spinach, 1 tablespoon dried basil, salt and freshly cracked pepper to taste, fresh Parmigiano Reggiano shavings for decoration, 2 ounces cream cheese, room temperature, 1/4 cup milk

Instructions

  • Prepare the pasta according to the package directions
  • In a large pan or dutch oven, melt the butter over medium heat until it begins to foam. Continue to toss and cook for approximately 30 seconds, or until the garlic is aromatic
  • Remove from heat. Cook for 1 to 2 minutes, or until spinach is wilted, seasoning with salt, pepper, and basil, and then remove from the heat. The amount of spinach required will depend on the size of your pan
  • You may need to cook it in batches. Drain the pasta and add it to the spinach mixture together with the cream cheese and milk
  • Stir well. Make sure everything is fully combined and the cream cheese is completely melted before serving. Check for seasonings and make any adjustments
  • Fresh Parmigiano-Reggiano shavings are sprinkled on top. Serve

Notes

  • Preparing the pasta according to the package guidelines Using a large pan or dutch oven, melt the butter over medium heat. Cook for about 30 seconds, stirring constantly, until the garlic is aromatic. Sautee the spinach until it is wilted (approximately 1 to 2 minutes), seasoning with salt, black pepper, and basil as needed. Depending on the size of your skillet, you may need to fry the spinach in many batches at once. Toss cooked pasta into the spinach mixture along with the cream cheese and milk
  • Toss again to combine. Add in the cream cheese and continue to mix until everything is completely integrated. Examine the seasonings and make any necessary adjustments. Fresh Parmigiano-Reggiano shavings are sprinkled on top before serving. Serve

Nutritional Values Pasta with Garlic-Butter and Spinach Nutritional Information Per Serving Calories385Calories from Fat 162 percent Daily Value*Fat18g28 percent Saturated Fat 10g Amount Per Serving Nutritional Information: 50 percent Cholesterol47mg16% Sodium201mg8% Potassium483mg14 percent Carbohydrates46 grams15 grams Fiber 3 grams12 grams Sugar 3 grams3 grams Protein11 grams22 gramsVitamin A5882IU118 grams Calcium is 112mg and contains 17mg of vitamin C (21 percent).

Iron3mg17 percent * 11 percent Iron3mg17 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV). Keywords:simple pasta dinner, easy spinach pasta dish, spinach and garlic pasta, spinach pasta recipe, vegetarian meal recipes, quick pasta dinners

Want To Save This Recipe?

It is possible that this content contains affiliate links. For more information, please go to mydisclosure policy. This simple pasta dish with a spinach sauce is quick, simple, and delectable. It can be prepared in less than 15 minutes and serves as a quick evening supper that the whole family will enjoy. This is one of those quick and simple pasta meals. ideas for one-pot pasta dishes, which are ideal for when you need to have supper on the table quickly. In addition, if you enjoyed my cream cheese pasta or white bean pasta, you’re sure to enjoy this simple spinach sauce, which is filled with nutrient-dense leafy green vegetables.

If the amount of spinach seems excessive, I can tell you that it will wilt within minutes of being added.

The end product is savory and creamy, with traces of nutmeg and a vibrant green spinach that is really excellent.

Watch how to make it

There may be affiliate links in this article. For additional information, please see mydisclosurepolicy. This basic pasta dish with a spinach sauce is quick, simple, and delectably tasty. With less than 15 minutes of preparation time, this evening supper will be a hit with everyone in the family! Another one of those quick and simple pasta meals. If you’re in a hurry to get supper on the table, one-pot pasta dishes are excellent for you. As an added bonus, if you enjoyed my cream cheese or white bean pasta, you’ll adore this simple spinach sauce, which is filled with nutrient-dense leafy greens.

And if the amount of spinach appears to be overpowering, rest assured that it will wilt in a couple of minutes.

Savory and creamy with notes of nutmeg, the end product is vibrant spinach that is really excellent.

Garnish with shredded parmesan cheese and freshly ground pepper.

  • Pasta, baby spinach, cream cheese, Parmesan cheese, olive oil, garlic, nutmeg (ground or freshly grated), salt, and pepper are all ingredients.

How to make it

(Please note that the entire recipe and ingredients are included at the bottom of the page.)

  • Cook the pasta until it is al dente. Cook the garlic in olive oil until it becomes aromatic. Toss in the young spinach until it has wilted, seasoning with salt as needed.
  • In a pan, combine the cream cheese and pasta boiling water
  • Simmer over medium heat until the cream cheese is melted. Add the parmesan and nutmeg and mix well. Toss the pasta with the sauce until everything is well-combined, and then serve.

Recipe notestips

In a pan, combine the cream cheese and the pasta boiling water. Toss in the parmesan and nutmeg; season with salt and pepper to taste In a large mixing bowl, stir the pasta and sauce until well blended.

See also:  What Is The Perfect Serving Temperature For Pasta With Vegetables

2. Cheese

This spinach spaghetti does not have a lot of cheese or heavy cream in it, which is a good thing.

Instead of producing a highly cheesy pasta or pasta that is swimming in cream, I used both pasta cooking water and cream cheesemore to create the sauce. Do not, under any circumstances, leave out the vital touch of freshly grated parmesan cheese, which makes all the difference.

3. Pasta with spinach sauce variations

This is a really adaptable pasta dish, and you can customize it by using other veggies or protein of your choosing. Here are a few suggestions that go well with this spinach sauce:

  • Veggies: fresh cherry tomatoes, boiled peas, and vegetables barbecued on a grill Meat options include grilled chicken breasts, bacon, and sausages. It’s also excellent to serve with shredded ham, such as Parma ham
  • You don’t have to cook it separately, but you can pour it in the sauce as you’re stirring in the pasta. Fish: grilled or steamed fish or prepared prawns, in which case you may omit the nutmeg

Looking for more spinach recipes?

Spinach is one of my favorite vegetables since it is so adaptable, handy, and packed with nutrients:

  • Baked frittata with spinach
  • Spinach pizza with feta
  • Lemon ricotta spaghetti with spinach
  • Creamy spinach soup (vegan)
  • Spaghetti carbonara with spinach

Baked frittata with spinach; Spinach pizza with feta; Lemon ricotta spaghetti with spinach; Creamy spinach soup (vegetarian);

Pasta with Spinach Sauce

This simple pasta dish with spinach is quick, simple, and delectable. With less than 15 minutes of prep time, you can whip up a weeknight supper the whole family will enjoy: creamy, filled with spinach, and quick. This recipe makes enough for 4 medium-sized servings. Preparation time: 5 minutes Cooking Time: 10 minutes 15 minutes is the whole time. Course:pasta Cuisine:Italian Pasta with spinach is the focus of this article. Servings:4 Calories:544kcal per serving

Pasta

  • 1 tablespoon of refined oil or extra virgin olive oil, plus additional to serve
  • Finely sliced or chopped garlic cloves (around 2-3) 9 ounces (250 grams) baby spinach, cleaned
  • 14 teaspoon fine salt, plus more salt to taste Cream cheese, 5 oz (140 grams)
  • Fresh grated parmesan cheese, plus enough to serve
  • 14 tsp crushed nutmeg, or 1 3 of freshly grated nutmeg, or to taste
  • Black pepper, to taste
  • Nutmeg, to taste
  • Cook your pasta until it is al dente according to the package instructions. Reserve at least 1/2 cup of the pasta boiling water before draining and setting it aside. In the meantime, heat the olive oil in a large pan over medium heat until shimmering. Cook for approximately 1 or 2 minutes, until the garlic is aromatic (be careful not to burn it)
  • Remove from heat. Season with salt and pepper after adding a portion of the spinach. Cook, stirring constantly, until the spinach is wilted, adding handfuls of spinach at a time. As soon as the spinach is wilted but still bright green, add the cream cheese and a third cup of the pasta cooking water (do not add all of the reserved pasta cooking water at once
  • Save the rest in case you need to loosen the sauce when you add pasta to the skillet)
  • Cook until the cream cheese and pasta cooking water are melted. Then, while stirring constantly, add the grated parmesan cheese and the nutmeg to the sauce. We’ll have the sauce ready in a couple of minutes. Drain the pasta and add it to the skillet, tossing everything together. Serving suggestions: sprinkle with extra virgin olive oil, freshly ground black pepper, and freshly grated parmesan cheese to finish immediately Enjoy

SEASONING: I’ve found that 1/4 teaspoon of salt is sufficient for the sauce’s flavor. Because salt is present in both the boiling pasta water and the parmesan cheese, it is not necessary to add any salt to the spinach sauce. However, before adding the pasta, taste it to ensure that the flavor is to your satisfaction. If you have any leftovers, they will keep for a couple of days in the fridge if they are put in an airtight container. If necessary, thin the sauce with a little amount of water and reheat it on the stovetop or in the microwave.

The following are the nutritional values: 544kcal|62g carbohydrate|19g protein|25g fat (12g saturated fat)|60mg cholesterol|Sodium:567mg|Potassium:709mg|4g fiber|4g sugar|8527IU vitamin A|24mg vitamin C|Calcium:259mg|Iron:4mg

Reader Interactions

With a one-pot pasta supper that’s easy to prepare, fresh, and healthful, what’s not to like? It saves time and effort by cooking the pasta directly in the sauce, and it also infuses the noodles with more flavor. This quick recipe is also infinitely flexible, and it lends itself to a variety of simple ingredient substitutions (make sure to check out the clever riffs below). You may substitute any veggies you have on hand, such as sliced zucchini and mushrooms, or you can add leftover chopped cooked chicken thighs or cooked and crumbled sausage to the dish.

More one-pot pasta recipes may be found here.

How to Make It

Step 1Heat a Dutch oven or a big saucepan over medium-high heat until hot but not smoking. Pour in the oil and stir to coat. Add the onion and garlic to the pan and cook for 3 minutes, or until the onion begins to brown. Step 3In that sequence, add the tomatoes, stock, oregano, and pasta to the pot. Bring the water to a boil. Stir in the noodles until they are completely submerged in the liquid. Step 4Cover the pan with a lid and decrease the heat to medium-low for 7 minutes, or until the pasta is almost done.

Step 5: Remove the lid and toss in the salt. Add the spinach in batches, tossing constantly, until the spinach has wilted. Remove from the heat and let aside for 5 minutes. Finish by sprinkling with cheese and serving.

Chef’s Notes

Substitute any short pasta form such as elbow macaroni, rotini or shells for the spaghetti in Riff1. Riff2: Instead of canned grape tomatoes, use fresh grape tomatoes and fresh herbs. If you want to make it more filling, try adding chopped skinless, boneless chicken thighs, ground beef, or ground turkey to the mix.

Spaghetti with Garlic & Spinach – Recipe

Scott Phillips is a freelance writer and editor based in New York City. Servings:four. This quick and simple five-ingredient meal is one of those go-to recipes for those hectic weeknights when you have no idea what to cook. Cooking the garlic at low heat for a short period of time removes some of its pungency, leaving behind a rich, garlicky flavor without the sting of raw garlic. If your garlic has a green sprout developing in the middle (referred to as the “germ”), make careful to remove it before cooking since it will give a harsh taste to the meal.

Check out these more simple 5-ingredient meal recipes.

Ingredients

  • Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 6 to 8 large cloves garlic (1 1/2 oz. ), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
  • 10 oz. baby spinach (10 loosely packed cups)
  • Freshly ground black pepper
  • 1 pound dried spaghetti
  • 1 cup (about 2 oz.) Parmigiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano
  • 1/2 cup extra-virgin olive oil
  • 6 to 8 large cloves garlic (1-1/2 oz. each), peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
  • 1/2 cup Kosher salt
  • 1/2 cup extra-virgin olive oil
  • 6 to 8 large cloves garlic (1-1/2 oz. each)
  • 1/2 cup extra-virgin olive oil a 10 oz. bunch of baby spinach (10 loosely packed cups)
  • Freshly ground black pepper
  • 1 lb. dried spaghetti
  • A cup (about 2 oz.) Parmigiano-Reggiano-Reggiano-Reggiano-Reggiano-Reggiano
  • A 10 oz. bunch of baby spinach
  • 10 oz. bunch of baby spinach
  • 10 oz

Preparation

  • Bring a big saucepan of well-salted water to a boil, then remove from heat. In a 12-inch skillet, heat the oil and garlic over medium-low heat until fragrant. Cook, stirring often, for 4 to 6 minutes, or until the garlic is aromatic and just beginning to turn golden. Stir in the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and simmer, stirring gently with tongs, for 2 to 3 minutes longer, or until the spinach is just beginning to wilt. Take the pan off the heat. During this time, continue to cook the spaghetti in a large pot of boiling salted water, turning often, until it is barely soft to the bite (see the package for cooking time). Drain the pasta, reserving 1 cup of the boiling water, and set aside. Bring the skillet back up to medium heat. In a large mixing bowl, combine the pasta and 1/2 cup of the saved cooking water. Cook for 1 to 2 minutes, tossing and swirling constantly, until the flavors are well combined and blended. If the pasta isn’t soft or appears to be drying out, add the remaining boiling water and continue to simmer, stirring constantly, until the pasta is done. Toss the salad with the cheese. Toss the ingredients together and season with salt and pepper to taste.

Reviews (14 reviews)

  • Caromcg| 05/08/2020 | Caromcg Even for fussy youngsters or a grouchy Grandpa, the whole is more than the sum of its parts (the kids happily ate al the spinach). I made a few minor adjustments: (a) increased the number of garlic cloves to ten, (b) added a full cup of pasta water plus 1/2 cup of stock, and (c) finished by melting in a third stick of butter. Side of parmesan cheese is served with this dish. This will absolutely be added to our rotation, especially during the summer months when fresh spinach is plentiful. FINECUISINEFORMOI| Wednesday, March 18th, 2019 This dish is extremely addicting since it is easy to prepare, uses basic ingredients, and tastes absolutely delectably great

Must-Try Garlic Spinach Pasta!

Pasta night has just gotten a whole lot better! Weeknight Spinach Pasta is tossed in a garlicky olive oil sauce and seasoned with lemon, za’atar, red pepper flakes, and a liberal sprinkling of parmesan for a quick and simple meal.

Way better than your typical spinach pasta!

Olive oil spaghetti has always been a favorite of mine for a quick and easy midweek dinner. With a generous amount of baby spinach—yes, 12 ounces—and spaghetti, this dish is dressed up with a suitably garlicky olive oil sauce that’s seasoned with lemon, za’atar, red pepper flakes, and a sprinkle of grated Parmesan cheese, among other ingredients. Even though this isn’t your normal spinach spaghetti recipe, and you might not anticipate to use za’atar as a spice for pasta, the heady combination of toasted sesame seeds and wild thyme will offer a vibrant, earthy, and slightly nutty taste that will lift this basic pasta dish to the next level.

It’s a little lighter, but it’s still really soothing.

What you’ll need to make it

There are only a few ingredients needed to make this spinach pasta dish. Here’s everything you’ll need to get started:

  • Thin pasta – I like spaghetti for this dish, but any thin pasta would do
  • Other forms of pasta can work
  • The following ingredients are required: Kosher salt
  • Extra virgin olive oil (you’ll want a high-quality EVOO for this recipe that is both rich and tasty
  • You can get my personal favorites in our online shop)
  • Garlic- For this pasta meal, you’ll need at least 5 to 6 cloves of garlic, but more is better. Fresh baby spinach is the best type of spinach to use in this dish. Red pepper flakes- to add a touch of heat to the dish
  • It is a mix of wild thyme and lightly toasted sesame seeds that adds an earthy and slightly nutty taste to dishes while also providing a wonderful texture. Find a way to get there
  • The parmesan cheese used should be freshly grated. Lemon- In this recipe, both the zest and the juice of a lemon are utilized. Fresh parsley- Parsley is one of the most prominent tastes in this meal, and it works well with the spinach and za’atar spice blend.

What kind of pasta to use?

In a basic dish like this, there is no right or wrong pasta to use; however, when using olive oil-based sauces, I like thin pastas such as spaghetti, linguine, or angel hair to keep things simple. I’ve discovered that these thin noodles work best since the sauce covers them beautifully without weighting them down with too much substance.

How to cook spinach for pasta?

This dish is one of my favorites since it allows me to incorporate a substantial amount of spinach. Even though my 12 ounces of spinach appears to be a large amount at first glance, it will shrink in size after cooked. You’ll need to cook the spinach separately before mixing it into the spaghetti.

Baby spinach is simple to cook in a little olive oil and a splash of pasta water until it wilts and softens to a pleasing consistency. Working in batches and adding more as each batch wilts down, it takes no more than 5 minutes tops.

How to make spinach pasta

Making this garlic spinach pasta is as simple as following a few simple steps! Everything comes together in less than 20 minutes. Here’s a brief visual demonstration of how it works, but be sure to continue reading for the printable recipe with the whole ingredient list:

  1. Prepare the pasta. Bring a saucepan of water to a boil and season with kosher salt to taste. It will take around 8 minutes to boil the spaghetti
  2. However, just before it is completely done, and before you drain it, set aside at least 1 cup of the pasta cooking water
  3. Prepare the sauce and then add the spinach. While the pasta is boiling, put a generous amount of olive oil (about 34 cup) in a skillet over medium heat and sauté the garlic until fragrant. Add a little amount of the starchy water that was set aside (start with 12 cup and increase as required) and the lemon juice. Add the spinach to the sauce one handful at a time, working in batches. Add salt to taste and continue to boil until the spinach is completely wilted. Red pepper flakes and a pinch of theza’atar are added last. Stir in the spinach and garlic olive oil sauce once the pasta has been cooked. When the pasta is finished cooking, drain it thoroughly. In a large mixing bowl, add the cooked spaghetti and the remaining ingredients. More za’atar, lemon zest, Parmesan, and parsley are sprinkled over top to finish. Toss everything together and serve
See also:  How To Make Farfalle Pasta

Tips for success

This easy garlic spinach spaghetti is difficult to go wrong with, but there are a few things to bear in mind when making it.

  • Don’t overcook the pasta. You’ll want to boil the pasta until it’s just al dente before draining it and tossing it with the remaining ingredients in the pan. It will still soften a bit when it is combined with the other ingredients and too-soft pasta with spinach just isn’t the texture you want
  • Make sure to season properly. Don’t be frightened of adding salt to the pasta water or to the spinach. I normally add additional salt with each batch of spinach
  • s Cook the pasta while still cooking the sauce. I heard this adage from an Italian acquaintance, “the sauce waits for the pasta, not the other way around.” Because we need the pasta cooking water for the sauce, begin boiling the pasta, but take part of the pasta cooking water out a bit before the pasta is completed cooking. The starchy pasta boiling water is your friend in this situation, since it allows you to start working on the sauce before the pasta is completely cooked. When draining the pasta, make sure to keep an extra bit of pasta water as you may want to thin down the sauce a little bit more. You always want to use the starchy cooking water for the sauce, not ordinary water. This is what will make the sauce extremely smooth and creamy

Serving suggestions

I recommend serving this spinach spaghetti with more parmesan cheese and za’atar on the side to complete the meal. I find myself wanting to add more of the lemony, nutty taste of za’atar to my dishes, as I do with most of the recipes I cook using the spice. And, after all, who doesn’t enjoy a bit more cheese?

How to store leftover cooked pasta?

Leftover garlic pasta with spinach may be kept in the fridge for up to 3 days if stored in an airtight container. Reheat rapidly on the stovetop over medium heat, adding extra olive oil or a splash of water as needed to keep it from drying out. Serve immediately.

More easy pasta recipes:

  • Garlic pasta with spinach may be kept in the fridge for up to 3 days if it is stored in an airtight container. Reheat rapidly on the stovetop over medium heat, adding extra olive oil or a splash of water as needed to keep the dish from drying out, if required.

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Za’atar Garlic Spinach Pasta

  • This midweek dinner is quick and simple. thrown in a garlicky olive oil sauce that’s been seasoned with lemon, za’atar, red pepper flakes, and a liberal sprinkling of parmesan cheese
  • Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 30 minutes Introduction to the CoursePrinciples of the CoursePreliminary Course CuisineMediterraneanServings5servingsCalories397.7kcal
  • 2lb. spaghetti (or other thin pasta)
  • Kosher salt
  • 12 to 34 cup extra virgin olive oil
  • 5 to 6 large garlic cloves (minced)
  • 12 ounces baby spinach
  • 1 teaspoon red pepper flakes
  • 3 to 4 teaspoons za’atar (divided)
  • Parmesan cheese (shredded), to your liking (anywhere from 12 cup to 1 cup)
  • Parsley (optional). 1 lemon (squeezed and juiced)
  • 1 cup finely chopped fresh parsley
  • Bring a large saucepan of water to a boil, seasoning generously with kosher salt, and set aside. Cook the pasta according to the directions on the package, following al dante’s instructions (about 8 to 9 minutes). Later on, you will require around 1 cup of the cooking water. While you’re waiting for the pasta to finish, start working on the olive oil sauce and the spinach. In a large skillet, heat the olive oil over medium heat until shimmering, then add the garlic. Cook for a few minutes, until the garlic is aromatic (you want some color but do not burn the garlic). Add a little amount of the pasta cooking water (start with 12 cup and add more if necessary) and the lemon juice, then add the spinach in stages, sprinkling with Kosher salt as you go. Serve immediately. Cook the spinach until it is completely wilted, about 5 minutes (about 5 minutes). 1 tablespoon of za’atar
  • When the pasta is done, drain it, reserving a little amount of the cooking water for another use
  • Toss the spaghetti with the spinach in the pan until everything is well-coordinated. Combine the remaining za’atar, cheese, lemon zest, and parsley in a large mixing bowl. Toss until all of the ingredients are evenly distributed. And, if necessary, adjust the seasoning with a little more olive oil or a splash of the pasta boiling water. Alternatively, serve with additional cheese and za’atar on the side (I know I usually put extra of both in my bowl)
  • Refrigerate leftovers for up to 3 days if they are stored in an airtight container in the refrigerator. Return to a rapid boil on the stovetop over medium heat, adding extra olive oil or a splash of water as needed to keep it from drying out
  • Visit Our Shop to get high-quality Mediterranean goods, like as olive oils and spices, that may be used in this recipe.

Refrigerate leftovers for up to 3 days if they are stored in an airtight container. Preparation: Reheat on the stovetop over medium heat, adding extra olive oil or a splash of water as needed to keep the mixture from drying out. Visit Our Shop to get high-quality Mediterranean items, like as olive oils and spices, that may be used in this dish.

Spinach Pasta

A quick and easy dinner meal comes together in less than 20 minutes! This vegetarianSpinach Pastais mixed in a creamy tomato sauce for a quick, easy, and reasonably priced supper. Adding sausage, ground beef, or chicken can make this recipe much heartier! I periodically ask blog readers to submit their best last-minute weekday meal ideas with me, and the response has been overwhelmingly positive. In the end, you can never have too many quick and simple dinner alternatives for those times when you want to avoid making another trip to the grocery store!

The fact that I’m now getting around to posting it here makes me even happier, because I have a feeling that it will quickly become a staple in your household as well!

How to make Spinach Pasta Sauce:

You should have this recipe in your back pocket since it just takes around 20 minutes (from start to finish!) and you probably already have most of the ingredients in your pantry or refrigerator. The dish isn’t anything special; it’s simply a delicious and filling vegetarian dinner!

Ingredients for Creamy Spinach Pasta:

  • Ingredients: Penne pasta, onion, garlic, canned petite diced tomatoes, fresh oregano, basil, and crushed red pepper flakes (optional)
  • Tomato paste, cream cheese, Parmesan cheese, fresh baby spinach leaves, half-and-half or heavy cream

To begin, cook the pasta in a big pot of salted boiling water for around 8 minutes. In the meantime, create a creamy tomato-based sauce in a pan over medium heat. After you’ve added the fresh spinach, you may add the cooked pasta. Thin the sauce with a dash (or more) of heavy cream, just until it reaches the consistency you want it to be. Garnish with chopped fresh parsley and additional grated Parmesan, if preferred!

What goes with Spinach Pasta?

Served with a loaf of crusty bread and a simple green salad topped with balsamic vinaigrette, this dinner would be excellent.

What to add to Spinach Pasta:

If you like a meatier pasta meal, you may add 1 pound of ground Italian sausage (browned and drained), 1 pound of ground beef (browned and drained), or approximately 2 cups of cooked, diced chicken.

Cook’s Tips and Recipe Variations:

  • I used only 2 heaping cups of baby spinach leaves for this recipe, which wilts down significantly and doesn’t overpower the other ingredients (my kids prefer it this way). If you like extra spinach in your spaghetti, that is also OK! Fill your pan halfway with a complete 4- or 5-ounce package of baby spinach leaves
  • What if you don’t have any penne pasta on hand? You may substitute any other type of pasta you choose. Pasta like rotini, fusilli, and rigatoni are all wonderful choices
  • I’ve found that freshly grated Parmesan cheese (from a wedge) melts more smoothly into the sauce than cheese from a jar of pre-grated parmesan. Depending on your preference, you may use as much or as little half-and-half to thin the sauce to the consistency you like. Heavy cream might alternatively be used as a replacement in the same amount.

More easy spinach recipes that you might enjoy:

Are you wondering what to do with all of that extra spinach? Here are a couple more excellent alternatives:

  • Creamed Spinach
  • Chicken and Spinach Calzones
  • Spinach Salad with Poppy Seed Dressing
  • Chicken and Spinach in a Hurry
  • In a Hurry Chicken and Spinach

Spinach Pasta

In only 20 minutes, you can have a delicious vegetarian Spinach Pasta dish on the table! Course Spinach spaghetti, a vegetarian pasta recipe, is a dinner dish that is Italian in nature. Preparation time: 5 minutes Preparation Time15 minutes0 minutes Time allotted: 20 minutes Servings4people Calories347.8kcal

  • Uncooked penne pasta
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, coarsely chopped
  • 2 garlic cloves, minced
  • 8 ounces small diced tomatoes (14.5 oz.) in a can, NOT drained
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • Pinch of crushed red pepper flakes, optional
  • 12 teaspoon salt
  • Dash of pepper
  • 2 tablespoons tomato paste
  • 2 ounces cream cheese, diced
  • 14 cup grated Parmesan cheese
  • 2 cups fresh baby spinach leaves (or more, as desired)
  • 14 cup half-and-half or heavy cream (or more, as needed)
  • 1 tablespoon sour cream Garnishes are optional and include chopped fresh parsley and more Parmesan cheese.
  • Cook the pasta according to the package directions in a large pot of salted boiling water until al dente. Drain
  • Meanwhile, heat the olive oil in a large pan over medium heat until shimmering. Add the onion and garlic and cook until the onion is soft (approximately 5 minutes). In a large pan, combine the diced tomatoes, oregano, basil, red pepper flakes, salt, and pepper. Stir in the tomato paste and 12 cup of water until everything is well-combined. Reduce the heat to low and slowly mix in the cream cheese until melted. Continue to whisk over low heat until the cream cheese has completely melted into the sauce, about 5 minutes. Gradually include the Parmesan cheese, stirring constantly, until everything is well blended. Cook over low heat, stirring occasionally, just until the spinach wilts. Remove from heat and set aside (about 1 more minute). If required, season with extra salt and pepper to taste after adding the cooked pasta and tossing to cover with the sauce. In a separate bowl, whisk together half-and-half and water to thin sauce to desired consistency
  • If preferred, garnish with finely chopped fresh parsley and more Parmesan cheese to taste.
  • I used only 2 heaping cups of baby spinach leaves for this recipe, which wilts down significantly and doesn’t overpower the other ingredients (my kids prefer it this way). If you like extra spinach in your spaghetti, that is also OK! Fill your pan halfway with a complete 4- or 5-ounce package of baby spinach leaves
  • What if you don’t have any penne pasta on hand? You may substitute any other type of pasta you choose. Pasta like rotini, fusilli, and rigatoni are all wonderful choices
  • I’ve found that freshly grated Parmesan cheese (from a wedge) melts more smoothly into the sauce than cheese from a jar of pre-grated parmesan. Depending on your preference, you may use as much or as little half-and-half to thin the sauce to the consistency you like. Heavy cream might alternatively be used as a replacement in the same amount.

a quarter of the pasta|347.8kcal|52.1g carbohydrate|12.5g protein|11.4g fat|4.4g saturated fat|0.6g polyunsaturated fat|4.3g monounsaturated fat|Cholesterol:20.4mg|Sodium:744.1mg|Potassium:142.8mg|Fiber:4.8g|Sugar:6.8g a serving|347.8kcal|52.1g carbohydrate

Reader Interactions

Stephanie is the author of this piece. This post may contain affiliate links. This post was first published on August 15, 20214. More information may be found at » This Spinach Pasta dish has a creamy garlic Parmesan sauce that is seasoned simply with salt, pepper, and a squeeze of lemon juice. Any type of noodles will work for this quick and easy 30-minute supper.

Creamy Spinach Pasta

I’ve discovered that you guys seem to really enjoy incorporating spinach into your meals (which is a fabulous tendency, by the way). So I felt it was past time to come up with a creamy spinach pasta dish of my own. Just wait till you get a taste of this. I’m telling you, this is a dish of true restaurant caliber right here. Everything from the slightly browned butter (which provides a sense of sweetness) to the garlic, the mix of herbs, a smidgeon of lemon juice, and, of course, the Parmesan cheese comes together beautifully.

… (Oh.

I completely forgot about the spinach.)

How to Make It

Ingredient amounts and detailed directions may be found in the recipe card attached to this page. Prepare the pasta according to the package directions and drain. To prepare the sauce, melt the butter in a skillet over medium heat and simmer for approximately 2 minutes, stirring constantly. Add the garlic and continue to cook until the butter begins to froth and brown slightly. Cook for another 2 minutes, whisking constantly, until the flour is lightly browned. Adding the chicken broth in splashes while swirling constantly is a good idea.

Season with salt and pepper and squeeze in the lemon juice.

Stir in the drained spaghetti until everything is well-combined.

Serve with cheesy garlic bread on the side.

Using Frozen Spinach

  • If you want to use frozen spinach for this recipe, make sure to defrost it first and drain it thoroughly before adding it to the sauce. In this recipe, 1 (10-ounce) box of frozen spinach yields 1.5 cups cooked spinach.

Pro Tips

  • Because it will melt and taste far better than packaged cheese that has already been grated, grated cheese from a block is preferable. Any type of pasta would work well with this dish
  • However, I like ziti rigati since the ridges on the noodles really assist to hold the sauce in place. This dish would be much better if you used cherry tomatoes instead of regular tomatoes. They can be added at the same time as the spinach. Check to see that your garlic is still fresh. When old garlic is paired with anything acidic, the color of the garlic might turn blue (like lemon juice). If this occurs, the food is still safe to consume.
See also:  How To Make Gigi Hadid Pasta

Storage

  • If you store it in an airtight container, you can keep it in the refrigerator for up to 3 days or freeze it for up to 3 months. This spaghetti freezes and reheats rather well.

Tools For This Recipe

Refrigerate for up to 3 days or freeze for up to 3 months after storing in an airtight container. This spaghetti freezes and reheats rather nicely;

  • Pasta strainer — This is the one I currently own and use
  • If possible, always use cheese from the block rather than from the box
  • The cheese melts better and has a more pleasant flavor. It is also difficult to melt bagged shredded cheese because of the presence of cellulose in the product. Garlic Twister – This device makes it simple and quick to mince garlic while taking up very little storage space. Fresh garlic is always preferred over jarred garlic, in my opinion.

Try These Next

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Tried This Recipe?

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Seasonings

  • 12 tablespoons dried oregano
  • 12 tablespoons dried parsley
  • 12 tablespoons mustard powder
  • 14 tablespoons garlic powder

Sauce

  • 4 tablespoons salted butter
  • 3 cloves minced garlic
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half (half milk/half cream)
  • 3 teaspoons lemon juice
  • 3 tablespoons Parmesan cheese, finely grated from a block
  • 1 12 pounds ziti rigati (penne works well too)
  • 1 12 pounds spinach
  • 12 pounds ziti rigati (penne works well too)
  • Preparation Work: Boil salted water for the pasta as you measure all your ingredients before starting, since this dish will go quickly
  • Set aside.

For the Pasta:

  • The preparation work is heating salted water for the pasta as you measure out your ingredients before to commencing the meal because it is a quick one.

For the Sauce:

  • Melt the butter in a pan over medium-low heat until it is completely melted. Allow it to heat for around 2 minutes. Toss in the garlic, and continue to cook until the butter is foaming and beginning to brown a little bit. On occasion, lift the pan and give the butter a little stir
  • Increase the heat to medium and whisk in the flour until well combined. Keep cooking until it turns a deeper brown color and you can no longer smell raw flour, which should take around 2 minutes. Splash in the chicken broth, doing so carefully and stirring continually to ensure complete incorporation Using a slow, steady motion, stir in the half-and-half. Combine the ingredients and lemon juice
  • Mix well. Cook over low heat until the Parmesan cheese has been incorporated, then add the spinach. Drain the pasta and stir it with the sauce until well combined. Standing still will cause it to thicken even more. Serving Suggestions: Garlic Bread with Cheese
  • Because it will melt and taste far better than packaged cheese that has already been grated, grated cheese from a block is preferable. Any type of pasta would work well with this dish
  • However, I like ziti rigati since the ridges on the noodles really assist to hold the sauce in place. If you want to use frozen spinach for this recipe, make sure to defrost it first and drain it thoroughly before adding it to the sauce. This dish would be much better if you used cherry tomatoes instead of regular tomatoes. They can be added at the same time as the spinach. Check to see that your garlic is still fresh. When old garlic is paired with anything acidic, the color of the garlic might turn blue (like lemon juice). If this occurs, the food is still safe to consume.

489 calories, 50 grams of carbohydrates, 17 grams of protein, 24 grams of fat, 15 grams of saturated fat, 1 gram of polyunsaturated fat, 7 grams of monounsaturated fat, 1 gram of trans fat, 65 milligrams of cholesterol, 65 milligrams of sodium, 360 milligrams of potassium, 2 grams of fiber, 2 grams of sugar, 1772 international units (IU), 10 milligrams of vitamin A, 325 milligrams of vitamin C, The Main Course is the first course in the sequence. American and Italian cuisines are available.

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Creamed Spinach Pasta Recipe

Reporting by Andrew Purcell for The New York Times. Barrett Washburne is the food stylist for this shoot. In honor of everyone’s favorite steakhouse side, this pasta comes together in no time, making it an excellent midweek dinner option. One pound of fresh spinach is boiled down in garlicky butter before being added to the cream and then simmered until thickened, around 15 minutes. Rather than incorporating the pasta into the sauce, it is tossed with ricotta cheese for even more richness. The ideal pasta to use is fettuccine or tagliatelle, but any long noodles will work since the creamy sauce will adhere to them.

Serve it as a side dish to grilled steak, poultry, or fish, or enjoy it on its own with a glass of sparkling wine.

Ingredients

  • 1 cup ricotta made with whole milk
  • Kosher salt and black pepper
  • 1pound long pasta, such as fettuccine or tagliatelle
  • 3tablespoons pine nuts (optional)
  • 4tablespoons unsalted butter
  • 3garlic cloves, thinly sliced
  • 3garlic cloves, thinly sliced 14 teaspoon freshly grated nutmeg
  • 1 pound fresh baby spinach
  • 1 cup heavy cream Pecorino or Parmesan cheese, grated, for serving

Preparation

  1. Place the ricotta in a large mixing bowl and season generously with salt and pepper
  2. Leave aside. Bring a big saucepan of well-salted water to a boil, then remove from heat. Continue to cook the pasta according to the package directions until it is al dente. Drain 1 cup of the pasta boiling water and set it aside. While the pasta is cooking, prepare your sauce by combining the following ingredients: In a large 12-inch skillet over medium heat, toast the pine nuts, tossing regularly to ensure they don’t burn, for 2 to 3 minutes, depending on their size. Transfer the mixture to a small bowl
  3. Remove the skillet from the heat and melt the butter over medium heat. Cook for about 2 minutes, or until the garlic is light yellow in color. Cook until the spinach is wilted, tossing it in by the handful if necessary, about 4 minutes, adding a few tablespoons of the pasta water if necessary to assist it along the way, or until the pasta is done. Season with salt and pepper
  4. Add the cream and bring to a boil over medium heat, cooking until the sauce begins to thicken slightly, approximately 2 minutes longer, stirring constantly. Season with salt and pepper once you’ve added the nutmeg and stirred it in. Stir in the cooked pasta straight to a hot pan, cooking until the noodles are glossy and coated in sauce. Remove the pan from the heat and whisk in the prepared ricotta, thinned if necessary with a little of the pasta cooking water from the pot. Season with salt and pepper to taste and adjust seasonings as required. Divide the mixture among the bowls. If you’re using pine nuts, sprinkle them on top and pass grated pecorino or Parmesan around the table.

Spinach Pasta Dough Recipe

Season thoroughly with salt and pepper and leave aside, after adding the ricotta to a big bowl. Bring a big saucepan of well-salted water to a boil, then turn off the heat. Cook the pasta until it is al dente according to the package directions, stirring occasionally. Drain and set aside 1 cup of the pasta cooking water; While the pasta is cooking, have your sauce ready: If used, toast the pine nuts in a large 12-inch pan over medium heat for 2 to 3 minutes, turning regularly to ensure they don’t burn, or until they are fragrant.

  • Remove the skillet from the heat and melt the butter over medium-low heat until it is completely melted.
  • Cook until the spinach is wilted, stirring in by the handful if necessary, about 4 minutes, adding a few tablespoons of the pasta water if necessary to assist it along the way.
  • Pour in the cream and bring to a boil over medium heat, cooking until the sauce begins to thicken slightly, about 2 minutes more.
  • In a separate bowl, combine the cooked pasta and sauce and mix until the noodles are coated with sauce; Remove the pan from the heat and mix in the ricotta, thinned if necessary with a little of the pasta cooking water.

Toss the ingredients together and season to taste. Make a pile of them in separate bowls. Add pine nuts on top, if desired, and serve with grated pecorino or Parmesan on the side.

Ingredients

  • 2 big eggs
  • 2 Tablespoons (30 mL) extra virgin olive oil (optional)
  • 2 Tablespoons (30 mL) butter (optional)
  • 3 cups (90 g) blanched fresh spinach
  • 112 cup (150 g) all-purpose flour
  • 1 teaspoon (3 g) optional salt
  • 14 teaspoon freshly ground black pepper

Directions

  1. Place eggs, olive oil and spinach into the Vitamix container and seal the top
  2. Select Variable 1 from the drop-down menu. Turn machine on and steadily increase to the greatest speed
  3. 20 seconds of blending time After removing the cover, whisk in the flour along with the salt and pepper
  4. Secure the lid and pick Variable 3
  5. Turn the machine on and off quickly 5-6 times to get it to pulse. You will observe the dough beginning to form a ball and begin to lift off the blades
  6. This is normal. Remove the cover and scrape down the sides of the bowl, adding a little more flour if the dough appears to be too wet and has not formed a ball yet. Continue to pulse for another 5-6 times. Remove from container onto a floured work area and knead for 1-2 minutes. Wrap the dish in plastic wrap and set aside for half an hour. Using a pastry cutter, cut the dough into four pieces. One piece at a time, while the others are still wrapped Start with the widest setting on a pasta rolling machine and steadily work your way down to the second to last setting until you reach the desired thickness. To cut the pasta into strips, put the fettuccini attachment to the pasta rolling machine
  7. Then Place the strips on a drying rack and leave them to dry overnight. Repeat the process for the remaining three pasta balls.

Chef’s Notes

Remove the spinach and replace it with another egg if you like plain pasta.

Nutrition Information

Serving Size 2 ounces
Amount Per Servings
Calories 200
Total Fat 7 g
Saturated Fat 1.5 g
Cholesterol 70 mg
Sodium 470 mg
Total Carbohydrate 28 g
Dietary Fiber 2 g
Sugars 0 g
Protein 6 g

Spinach and Sausage Spaghetti Sauce (Stovetop or Slow Cooker)

Continue to Recipe202. 22 g CALORIES 2 g CARBS 2 g FAT 22 g PROTEINS Spinach and Sausage Spaghetti Sauce (cook on stovetop or in slow cooker) When it came to spaghetti sauce, my grandmother was the finest in the world, and we were fortunate enough to usually always have a batch on hand in the freezer, ready to be loaded with handmade meatballs, sausage, or whatever other meat she was attempting to use up that week. As a result, every time I make my own spaghetti sauce, it makes me wish I had learned her recipe, even if it was somewhat different each time she made it, since I have never had a sauce that was quite so delicious as hers.

  1. It is certain that she was the inspiration for today’s meal, despite the fact that it is not one she would have cooked (spinach does not belong in spaghetti sauce).
  2. This sauce is jam-packed with flavor thanks to the addition of fire-roasted tomatoes, sausage, garlic, onion, carrots for sweetness, and herbs.
  3. When you’re ready to add them to the sauce, just smash them with your hand.
  4. You could simply use half a cup instead, which would result in a serving that is only 3 points and 118 calories.

These Delicious Spinach Pasta Recipes Will Help You Add More Greens to Your Weeknight Dinners

While we adore a good spinach salad, we feel that pasta is the ideal vehicle for this green vegetable. No matter whether you use fresh or frozen, these adaptable green leaves wilt down and heat up in a matter of minutes, adding vibrant color and brightness, a smooth texture, and an abundant amount of nutrients to your pasta dishes that will certainly elevate your pasta game. Are you prepared to begin? You can’t go wrong with the Ricotta and Spinach Stuffed Shells that are seen here. What role does spinach play in increasing the nutritional content of your dish?

Also remember that spinach has a significant amount of fiber and antioxidants, which should be enough to convince you that this leafy green vegetable is a must-have element in your kitchen repertoire.

If you purchase fresh spinach, cover it loosely in a moist paper towel until you are ready to use it.

Before preparing your spinach, make sure it has been completely washed and dried.

Once the spinach has been frozen, we recommend using a sieve and/or rags to drain out as much water as possible before adding it to your recipe—after all, no one likes a watered-down pasta sauce!

The only thing left to do now is to pick a pasta dish to go with your spinach preparation. You’ll have a hard time narrowing down your choices after you’ve looked through the tasty selections ahead.

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