Pasta with spinach

Pasta with spinach is quick, simple, and delectable. The entire family will enjoy this weeknight meal because it can be prepared in less than 15 minutes.Pasta with spinach

One of those simple pasta dishes or one-pot pasta recipes, this one is ideal when you need to quickly prepare dinner. And if you enjoyed my white bean or cream cheese pasta, you’ll enjoy this simple spinach sauce that’s brimming with healthy leafy greens.

It works well since all you have to do is saute’ the fresh spinach in garlicky olive oil while the pasta cooks. And if the quantity of spinach seems excessive, rest assured that it will wilt in a couple of minutes.

Then include cream cheese, parmesan, and a big amount of grated nutmeg, which complements both parmesan and spinach sauce so nicely. The outcome is spinach that is flavorful, creamy, and somewhat nutmeg-flavored. Pour the sauce over the pasta, top with freshly grated parmesan cheese and black pepper, and tuck in!

Pasta with spinach Ingredients

Pasta with spinach

  • 8 ounces (225 grams) of pasta (spaghetti, rigatoni, etc.)
  • green sauce
  • 1 tablespoon of extra virgin or regular olive oil, plus additional to serve
  • nine ounces (250 grams) of washed baby spinach, two to three garlic cloves, finely chopped or sliced, and additional salt to taste
  • 140 grams of cream cheese in 5 oz.
  • 1oz (30 grams) (30 grams) fresh parmesan cheese, plus enough to serve
  • 1//4 teaspoon ground nutmeg, 1/3 freshly grated nutmegs, or as desired black pepper


Pasta with spinach

Pasta with spinach

  1. In accordance with the package instructions, cook the pasta until al dente. Set aside at least 1/2 cup of the pasta’s cooking water prior to draining.
  2. In the meantime, in a large skillet, heat the olive oil to a medium temperature.
  3. Cook the garlic for about 1 to 2 minutes, or until fragrant (be careful not to burn it).
  4. Salt a portion of the spinach before adding the rest. Add one handful of spinach at a time and stir until wilted.
  5. Stir in the cream cheese and 1/3 cup of the pasta cooking water after the spinach has wilted but is still bright green. Don’t use all of the reserved water right away; save the rest for when you need to loosen the sauce when you add the pasta to the skillet.
  6. After that, give the sauce a thorough stir before adding the nutmeg and grated parmesan cheese. Within a short amount of time, the sauce will be prepared.
  7. Toss the drained pasta in the skillet to combine. With black pepper, extra virgin olive oil, and freshly grated parmesan cheese, serve right away. Enjoy.


  • SEASONING: For the sauce, I find that 1/4 teaspoon of salt suffices. Since parmesan cheese and cooking pasta water both contain salt, you are not permitted to salt the spinach sauce. However, taste and ensure that you are satisfied with the seasoning before adding the pasta.
  • LEFTOVERS: It keeps well in an airtight container in the refrigerator for a few days. If necessary, reheat the sauce over the stove or in the microwave. If necessary, add a small amount of water to loosen it up.