Creamy Spinach Pasta with Garlic Parmesan Sauce Recipe
This Creamy Spinach Pasta recipe features a luscious garlic Parmesan sauce with a hint of lemon, enhanced by simple seasonings and fresh spinach. Ready in just 30 minutes, this comforting dish combines tender pasta with a silky, flavorful sauce perfect for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon mustard powder
- ¼ teaspoon garlic powder
Sauce
- 4 tablespoons salted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half (half milk/half cream)
- 3 teaspoons lemon juice
- ¾ cup Parmesan cheese, finely grated from a block
- 1 ½ cups fresh spinach
Pasta
- ½ pound ziti rigati (penne can be used as an alternative)
Instructions
- Prep Work: Heat salted water in a large pot to boil for the pasta. Measure out all ingredients so you can cook efficiently, as the recipe moves quickly.
- Cook Pasta: When starting the sauce, add the pasta to the boiling water. Cook according to the package instructions until al dente, then drain and set aside.
- Melt Butter and Cook Garlic: In a skillet over medium-low heat, melt the butter and let it heat for about 2 minutes. Add the minced garlic and continue heating until the butter foams and begins to brown slightly. Occasionally lift and swirl the pan to prevent burning.
- Make Roux: Increase heat to medium and whisk in the flour. Cook the mixture, stirring constantly, until it darkens in color and the raw flour smell disappears, about 2 minutes.
- Add Liquids: Slowly add the chicken broth in small splashes while stirring continuously to incorporate it smoothly into the roux.
- Add Half and Half: Gradually stir in the half and half to create a creamy base for the sauce.
- Season and Add Lemon: Stir in the dried oregano, parsley, mustard powder, garlic powder, and lemon juice to infuse bright and savory flavors into the sauce.
- Add Cheese and Spinach: Reduce heat to low and mix in the finely grated Parmesan cheese until melted and smooth. Then fold in the fresh spinach and allow it to wilt gently in the sauce before combining with the cooked pasta.
- Combine and Serve: Toss the drained pasta into the creamy spinach sauce until well coated. Serve immediately for best texture and flavor.
Notes
- Do not overcook the pasta; al dente texture works best with this creamy sauce.
- Use freshly grated Parmesan cheese from a block for optimal flavor and smoothness.
- If you prefer a vegetarian option, substitute chicken broth with vegetable broth.
- For a lighter version, consider using a lower-fat half and half or substitute with whole milk, but the sauce may be less rich.
- Leftovers can be stored in the refrigerator for 2-3 days and gently reheated with a splash of milk to loosen the sauce.
