How To Cook Spinach For Pasta

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
  • 740 calories
  • 280 calories from fat
  • 32 grams of fat
  • 6 grams of saturated fat
  • 3.5 grams of polyunsaturated fat
  • 20 grams of monounsaturated fat
  • 5 grams of cholesterol
  • 660 milligrams of sodium
  • 94 grams of carbohydrates
  • 8 grams of fiber
  • 21 grams of protein

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

How To Quickly Cook Spinach on the Stovetop

We independently choose these items, and if you make a purchase after clicking on one of our links, we may receive a commission. Spinach is one of the most underappreciated of the supper greens. No lengthy, slow braising time is required for this dish, and it may be served simply with a little salt and butter or spiced up with some cheese or cream. There are a few fundamental methods of preparing spinach. You may either blanch or steam it, or you can sauté it in a skillet if you want to go the quickest option.

Why Stovetop Cooking Is Best for Spinach

spinach is a leafy green that is sensitive to the touch and contains a significant amount of water. It’s for this reason that if a recipe asks for cooked spinach, I prefer the sauté technique over blanching or steaming it. Using a sauté pan to cook out some of the extra water from the spinach would be quite beneficial in general, but especially if the spinach will be used as an ingredient in dishes such as quiche or lasagna.

Everything You Need to Know About Cooking Spinach on the Stovetop

Spinach should be washed and dried as follows: Place the spinach in a basin or sink full of cold water, gently swishing it around to expel any debris. It is important not to stir the dirt too much since you want it to sink to the bottom of the bowl. Transfer the spinach to a clean, dry towel and blot it dry with a paper towel. Use a large, high-sided frying pan to cook spinach: When cooking spinach, it’s ideal to do it in a frying pan with high sides, however a wok can also be used well. For the first few minutes, the amount of spinach will be overpowering, but the high sides will keep everything under control.

  1. This allows the spinach to wilt evenly and evaporate moisture rapidly.
  2. If you want to keep the spinach from being overcooked, spread it out on a dish or baking sheet with tongs as soon as it is cooked to prevent it from becoming soggy.
  3. Remove even more moisture if necessary: If you want to use the spinach in a recipe such as a quiche or as a filling, you will want to squeeze out any extra moisture.
  4. Make careful to do this while standing over a sink or, if you wish to conserve the spinach juice, while pouring it into a small dish.
  5. When sautéing on the stovetop, it is customary to use at least a teaspoon of oil.
  6. It’s not really essential because spinach has so much water that it quickly begins to release liquid when it comes into touch with a hot skillet, and I’ve found that adding more oil here can make the final meal a little greasy.

Because the water protects it while it is cooking, it is not essential to use a cooking fat throughout the cooking process. If you are preparing the spinach as a side dish, on the other hand, you may wish to start with onions or garlic that has been sautéed in oil or butter.

Recipes with Wilted Spinach

When it comes to the fastest way to cook spinach, all you need is spinach, a pan, and a set of tongs.

Ingredients

  • A sauté pan with straight edges
  • Tongs
  • A plate or tray
  • A potato ricer (if desired)

Instructions

  1. Remove the spinach from the water. Place the spinach in a large mixing basin or sink full of cold water, gently swishing it around to eliminate any dirt that has accumulated. It is important not to stir the dirt too much since you want it to sink to the bottom of the bowl. Remove the spinach from the pan, drain the unclean water, and repeat the process if needed. Remove the spinach from the water. To dry the spinach, place it on a kitchen towel and pat it dry. However, while it is not required to entirely dry the surface, it is important to pat up as much water as possible. Cook the spinach until it is wilted. Preheat a sauté pan over medium heat on the stovetop until hot. Toss in the spinach. While piling it up is OK because it will wilt soon, it is possible that it will not all fit in the container at first. The spinach should be gently tossed and turned with a pair of tongs so that all of the unwilted leaves come into touch with the bottom of the pan
  2. Continue to add spinach until you reach your desired consistency. As the spinach cooks down, add any leftover spinach and continue to toss until everything is evenly coated. It is finished when all of the spinach has totally wilted and turned bright green
  3. Remove the pan from the heat. Remove the spinach from the skillet and spread it out on a dish to allow the steam to escape and the spinach to cool
  4. Squeeze the spinach to release its juices (optional). Make a ball of the spinach and squeeze it as hard as you possibly can after allowing it to cool. Make careful to do this while standing over a sink or, if you wish to conserve the spinach juice, while pouring it into a small dish. It’s possible that you’ll have to do this in batches, or that you’ll use a potato ricer if you have one. Season the spinach with salt and pepper (optional). Toss the spinach with salt, pepper, and any aromatics (see list below) if you intend to consume it on its own
  5. Otherwise, cook it as directed on the package.

Recipe Notes

Seasoning suggestions: If you aren’t intending on using the spinach in a recipe and instead want to serve it as a side dish, season it with a touch of salt and a splash of olive oil before serving. To liven things up, a squeeze of lemon juice or a handful of chili flakes for spice is also a lovely addition. You may also start the wilting process by sautéing onions or garlic in oil until they are almost done, then adding them to the pot of water. Because the spinach only requires a minute or two to wilt, it may be added at the very end of the cooking process.

Do not squeeze the water out of the bottle.

Finding Yourself in the Kitchen: Kitchen Meditations and Inspired Recipes from a Mindful Cook (Rodale Books) is the first book written by contributor Dana Velden and is available wherever books are sold.

Pasta with Spinach, easy & quick!

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

The following are the items you will need for this spaghetti with spinach sauce:

  • 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 large pan, heat the olive oil and fresh garlic over medium heat until the garlic is fragrant. An extra-large pan is ideal because the huge surface area allows for the most amount of heat exposure possible, resulting in more uniformly cooked spinach throughout.

When the garlic begins to smell good, add the spinach. At first glance, the volume appears to be enormous, but it will shrink soon and become more manageable. Season with salt and mix in the spinach a handful at a time until it is wilted. The entire process takes only a few minutes.

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

Comment, rate, or tag a photo of your finished pasta with spinach sauce to theclevermealon on Instagram if you prepare this simple pasta dish. I would much appreciate hearing from you!

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
See also:  How To Cook Pasta Without A Stove

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

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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! This dish for Garlic-Butter Spinach and Pasta is just amazing. 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. Boil the pasta according to the package guidelines until al dente. For this recipe, I use whole grain or whole wheat bow tie pasta, and it takes around 12 minutes to cook until the pasta is al dente
  2. Melt the butter in a pan over medium heat, then add the garlic and sauté for about 30 seconds. (Actually, I just wait for the pasta to finish cooking before draining it and using the same pot to melt the butter and make the sauce.) You know what I’m talking about: who wants another pot or pan to clean?
  3. Cook until the young spinach has wilted, then remove from heat. Cook until the spaghetti is creamy and heated, stirring in the cream cheese and milk as needed. Serve

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

  • Use olive oil in place of butter, as well as fat-free cream cheese, to bring the total down to 11.

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).

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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 very comforting. In addition, whole grain pasta may be used for an even more Mediterranean diet-friendly choice if desired!

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

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.

  • Make sure not to 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. Despite the fact that it will continue to soften when it is mixed with the other ingredients, too-soft pasta with spinach is not the texture you desire. Make sure to season properly. Don’t be hesitant to season the pasta water or the spinach with salt before cooking. I normally season the spinach with salt after each batch
  • I cook the pasta at the same time as I make the sauce. According to a phrase I learned from an Italian acquaintance, “the sauce waits for the pasta, not the other way around.” Start cooking the pasta, but drain a small amount of the boiling water just before the pasta is completed cooking. This is because we will be using the pasta cooking water for the sauce. 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, be sure to set aside a small amount of the pasta water in case you need to thin out the sauce a little more. It is usually preferable to use the starchy cooking water for the sauce rather than ordinary water. That’s what’s going to give the sauce its extra smooth and creamy texture.

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:

  • Spaghetti al olio
  • Garlic Mushroom Pasta
  • Pasta alla Norma
  • Spaghetti al olio Pasta with Pancetta, Peas, and Parmesan
  • Orechiette with White Beans and Tomatoes
  • And more.

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See also:  How Many Calories In Penne Pasta

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.

Calories:397.7kcal Carbohydrates:41.8g Protein:8.9g Fat:23g 3.3 g of saturated fat Sodium:72.4mg Potassium:616.7mg Fiber:5g Sugar:2.2g Vitamin A: 7605.7 International Units (IU). Vitamin C (48.7 milligrams) Calcium:151.4mg Iron:6.5mg

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.

To add crunch, sprinkle pine nuts, walnuts, or hazelnuts on top, or leave the nuts out altogether. Serve it as a side dish to grilled steak, poultry, or fish, or enjoy it on its own with a glass of sparkling wine. Plus there’s a lot more to it than that.

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.

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?

To make a standard tomato sauce ultra-rich and creamy, this Creamy Tomato and Spinach Pasta recipe includes a small amount of cream cheese and Parmesan cheese. It’s also possible to obtain a similar result without using cream cheese by using a splash (1/4 cup or so) of half and half or heavy cream instead.

Can I Use Frozen Spinach?

However, if fresh spinach is out of your price range, you may substitute around 8oz. frozen spinach that has been thawed and pressed to remove excess moisture for the $0.99 per bag that I was able to find on sale (bonus!). This would also be delicious with sliced mushrooms added to the mix. Simply sauté the mushrooms with the onions and garlic at the beginning of the cooking process. You could also make a simple creamy tomato sauce if you wanted to save time. There’s absolutely nothing wrong with it!

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.

  1. In addition, add 2 tablespoons tomato paste and 12 cup water to the skillet and stir well.
  2. Maintain a medium-high heat and continue to whisk until the tomato paste has been fully incorporated into the sauce.
  3. 2 oz.
  4. The sauce should be stirred or whisked until the cream cheese has melted into the sauce.
  5. Once the cream cheese has melted, stir in 14 cup of shredded Parmesan until well combined.
  6. 4 ounces of fresh spinach should be added to the skillet.
  7. Last but not least, add the cooked and drained pasta to the skillet and stir until everything is well combined.
  8. Another sprinkle of Parmesan and freshly cracked pepper are added on top of the dish.

One-Pot Pasta With Spinach and Tomatoes

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.

Creamy Spinach Pasta

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.

See also:  What Is Al Dente Pasta

… (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.

Storage

  • Because it will melt and taste far better than packaged cheese that has already been grated, grated cheese from a block is preferred. With this dish, any type of pasta would work nicely, but my favorite is ziti rigati, which has deep ridges that really help to hold the sauce in place. This dish would be even better if you used cherry tomatoes. If you want to include them with the spinach, you can do so now. Fresh garlic should always be used. When old garlic is coupled with an acidic substance, it can turn blue in color (like lemon juice). However, if this occurs, the food is still safe to consume.

Tools For This Recipe

(Amazon affiliate links)- You can find all of my cooking necessities right here.

  • 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

I’ve put up a Free Meal Plan that includes 7 of my most popular recipes (as well as a grocery list)! If you sign up for my email list, I’ll give it to you right away, along with a weekly supper meal. Follow me on social media platforms such as Facebook, Instagram, and Pinterest!

Tried This Recipe?

Please leave a review; I appreciate hearing from you! ⭐⭐⭐⭐⭐ This simple Spinach Pasta dish features a creamy garlic Parmesan sauce with basic ingredients and a dash of lemon juice, and it is quick and easy to prepare. Any type of noodles will work for this quick and easy 30-minute supper.

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 toss 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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Spaghetti with Spinach Sauce

Cooking up this delicious pasta meal with spinach sauce is a snap thanks to the short prep time and straightforward ingredients list. In 15 minutes, you can have an inexpensive, simple, and filling lunch on the table. The total time required for this recipe is 15 minutes. Serves:4servings Simple and savory pasta sauce, this spaghetti with spinach sauce dish is quick and easy to prepare. It’s also healthful and packed with nutrients. This colorful sauce is created with grated cheese, which gives it a creamy, delectable texture and flavour.

Pasta With Spinach

If you’re looking for substantial comfort food on a tight budget, this vegetarian spaghetti recipe is perfect for you.

Why This Recipe Works

  • Fresh garlic, rather than minced, offers a burst of flavor that is not overpoweringly garlicky. Blending the sauce with the salted pasta water gives the dish a smooth texture and enhances the spice. Using fresh spinach instead of frozen veggies provides this recipe with additional nutrients that are not present in frozen vegetables. The use of fresh Parmesan cheese enhances the richness and depth of flavor of the dish.

A Versatile Spinach Pasta Recipe

This is also a meal that may be used in a variety of ways. Readers have written in to tell me that they’ve used everything from fish to pistachios as modifications on the recipe. Don’t be scared to make this dish your own by incorporating your own unique twist into it. In addition to being tasty, this spaghetti with spinach sauce is also quite nutritious.

Spinach Buying Guide

  • Dark green spinach leaves should be sought for when purchasing fresh spinach from a market or grocery store. Avoid those that have a yellowing or wilting hue. Try to stay away from spinach that has sticky leaves or has a strong sour, musty smell.

The Health Benefits of Eating Spinach

Spinach provides a plethora of health advantages. Iron, as well as vitamins A and C, are abundant in this dish. The leafy green vegetable is not only packed with nutrients, but it is also high in antioxidants. Several studies have found that eating spinach can improve eye health, reduce stress, aid in cancer prevention, and lower blood pressure levels. As a result, I consume it on a regular basis, and this recipe is one of my favorite ways to make it!

Cooking Perfect Spaghetti

  • It is not necessary to add oil to the boiling water. Adding oil to the water to keep it from sticking can cause the sauce to slip off the Spaghetti
  • Salt the water as though you really want it to stick. The cooking water should have a flavor similar to that of the ocean. Because this is the only moment when you can season pasta without it tasting bland, this is the only time to do so. Wait for the water to come to a vigorous boil. Because the starches in the spaghetti absorb water immediately, you want the water to be as hot as possible when you first start cooking it. The pasta may not cook correctly if you add it too soon after the sauce. During the cooking process, stir constantly. The spaghetti will not clump together if it is stirred every few minutes while it is cooking.

How To Make Spaghetti With Spinach Sauce

In this spaghetti with spinach sauce dish, the gorgeous, lush spinach transforms into a tasty and visually appealing bright green noodle that even youngsters will want to dig into! As an illustration, consider the following: I am asked this question every time one of my son’s close friends comes over, and I always have to tell him what we’re cooking for dinner. ‘Can we please have some of that green spaghetti you make?’ he inquires. That’s fantastic; I really like it!’ I’m not sure how I could say no to it.

It is the ideal example of how to disguise vegetables in meals to deceive children into eating them since, if not for this dish, he would never touch a bowl full of spinach!

Erren’s Top Tips

  • With the garlic, you must act quickly. It’s easy for garlic to burn, especially when it’s chopped or sliced. You may have a little amount of water on hand and add a tablespoon or two before adding the spinach to the pan if you’re concerned about it burning. The sauce is pureed in a food processor for me
  • However, a blender would also work if you added the pasta water before blending
  • Normally, I use fresh spinach, but frozen spinach would also work if it is thawed and pressed to remove extra water

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  • 2 tbls olive oil
  • 3 garlic cloves cut
  • 16 oz fresh baby spinach cleaned
  • Salt and pepper to taste
  • 1 pound spaghetti
  • 12 cup grated Parmesan or Pecorino Romano cheese plus more for serving
  • In a big deep frying pan, heat the olive oil over medium-high heat until shimmering. Cook until the garlic is tender but not yet brown, about 5 minutes. Add the spinach and cook, stirring often, until the spinach is wilted. Add salt and pepper to taste, then remove from the fire and put aside Prepare the pasta according to the directions on the package. Before draining the pasta, set aside a cup of the cooking water. Drain the water and set it aside
  • In a food processor or blender, pulse the spinach and garlic combination until it is smooth and creamy, adding half of the pasta water as needed. Puree until the sauce comes together (adding more pasta water if necessary)
  • Return the sauce to the pan, stirring to incorporate and heat through, adding more pasta water if necessary
  • Once the sauce has been cooked through, taste it and season with additional salt and pepper if needed. Serve with more grated cheese on top if desired.
  • With the garlic, you must act quickly. It’s easy for garlic to burn, especially when it’s chopped or sliced. You may have a little amount of water on hand and add a tablespoon or two before adding the spinach to the pan if you’re concerned about it burning. The sauce is pureed in a food processor for me
  • However, a blender would also work if you added the pasta water before blending
  • Normally, I use fresh spinach, but frozen spinach would also work if it is thawed and pressed to remove extra water

Calories: 113 calories per serving (6 percent ) |Protein (g): 4 g (8 percent ) |10 g of fat (15 percent ) |3 g of saturated fat (19 percent ) |Cholesterol: 8 milligrams (3 percent ) | Sodium: 201 milligrams (9 percent ) Amounts of potassium and vitamin A: 11mg and 145IU, respectively (3 percent ) |Vitamin C: 0.5 milligrams (1 percent ) |Calcium: 151 milligrams (15 percent ) |Iron is 0.1 milligrams per kilogram of body weight (1 percent ) Course:MainCuisine:Italian Healthy pasta sauce, Spinach Pasta, and spinach sauce are some of the terms used.

Notification of Update: This piece was first published in April of 2014, but it was updated in August of 2018 with additional photographs, step-by-step directions, recommendations, and a video to reflect recent changes.

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