Spinach Pasta
Creamy Spinach Pasta is a 20-minute dinner that’s jam-packed with FLAVOR. Pasta with garlicky sauce, freshly grated Parmesan, sweet sun-dried tomatoes, and a peppy squeeze of lemon to bring it all together, spinach has never tasted so good!
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Why You’ll Love This Creamy Spinach Pasta Recipe
The Best Way to Eat Spinach. If spinach is a no-go for you or the picky eaters in your family, the solution is to toss it with pasta and a rich, creamy sauce. This spinach pasta recipe makes this humble veggie something you’ll eat with gusto.
Rich and Creamy, But Not Heavy. The creamy sauce is decadent, with Chicken Broccoli Alfredo vibes, but surprise: it’s lighter than you think! Instead of using heavy cream or even half-and-half, I swap in reduced-fat evaporated milk, which gets its thick, creamy texture by removing some of the water from milk.
A Weeknight Winner. 20 minutes! Need I say more? And yes, that includes the prep time. Like Mushroom Pasta and Broccoli Pasta, this is the kind of dinner we all need for those busy weeknights when we JUST. CAN. NOT. with cooking.
Options: You Have Them. Make it a meal! Make it a side! Or stretch it out for a second day (or leftover lunches) by adding Baked Chicken Breast or Sautéed Mushrooms.
5 Star Review
“Made it twice in two weeks! I always am skeptical of ‘quick and easy’ but this one delivers.”
— Laura —
How to Make Spinach Pasta
The Ingredients
Pasta. Penne and rotini are fabulous for hanging onto creamy pasta sauces; I like to use whole wheat, not just to work in some extra nutrients, but because I appreciate the mildly nutty flavor.
Unsalted Butter. This adds richness to the sauce.
Garlic. FOUR cloves to keep the cream sauce from falling flat in the flavor department.
Seasonings. Italian seasoning to give us the herbs we need, plus salt and pepper.
All-Purpose Flour. To thicken the sauce.
Reduced-Fat Evaporated Milk. Friends, make sure you’re grabbing evaporated milk and not condensed—it sounds so similar, but condensed milk is syrupy sweet.
Grated Parmesan Cheese. Freshly grated off the block.
Baby Spinach. Baby spinach has a milder flavor than the large spinach leaves sold in bunches. It also wilts more quickly into this spinach pasta recipe.
Sun-Dried Tomatoes. These add umami, a nice textural contrast, and some natural sweetness. If you use dry-packed tomatoes and they seem a little tough, you can soak them in warm water to soften them up.
Lemon Juice. Freshly squeezed, please. Bottled has a flat, lackluster flavor because it has oxidized.
Fresh Parsley. Or basil. This adds some fresh, vibrant flavor.
The Directions
Get Started. Cook the pasta to al dente and reserve a cup of the cooking water. Start sauteeing.
Add the Flour. Whisk it in and keep at it until the flour dissolves and the mixture darkens a bit.
Make It Saucy. Slowly whisk in the milk and bring to a simmer. Continue to simmer for about 3 minutes, or until the sauce thickens a bit, then reduce the heat to low and stir in the Parm.
Make It Green. Add the spinach a handful at a time, stirring until it wilts.
Add the Sun-Dried Tomatoes. Now we’re talkin’!
Finish. Stir in the pasta and lemon juice. Add the reserved cooking liquid if necessary to adjust the consistency. Season to taste, add the fresh herbs, plate, and ENJOY!
What to Serve with Spinach Pasta
Chicken. Stir it into the pasta after it’s done cooking, add slices on top of the pasta after it’s plated, or serve it alongside your spinach pasta. It’s all good! Try this Grilled Chicken Breast or Breaded Chicken Breast.
Salad. This Italian Chopped Salad is my absolute fave for pairing with Italian-inspired dishes.
Bread. Because you’ll want to soak up every last bit of sauce from your plate. Try this No Knead Focaccia.
Veggies. Roasted Mushrooms would be perfect!
Recipe Tips and Tricks
Grate Your Own Parm. I know, if you’re a regular here, I sound like a broken record, but it’s true: pre-grated Parmesan cheese just doesn’t melt smoothly into sauces. You really need to grate your own Parmesan from the block (or find a grocery store that does it for you).
Reserve the Pasta Cooking Liquid. Write a note on your hand like you used to do in middle school if you think you’re going to forget. Tap water just doesn’t perform the same way because it doesn’t have the added starch from the pasta.
Use Bronze Die Cut Pasta for an Upgrade. Pasta that’s cut with bronze dies has a different texture and mouthfeel—it’s also better at “grabbing” sauces. It’s not a must, but it really does elevate pasta dishes, especially simple ones like this spinach pasta.
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Spinach Pasta
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Ingredients
Instructions
Video
Notes
TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth.
TO FREEZE: This recipe is best enjoyed fresh, as the pasta will become soft after freezing and thawing. That said, if this doesn’t bother you, you can freeze in an airtight container or freezer bag for up to 3 months.
Nutrition
Related Recipes
Baby spinach is EASY and we all need more of that in our lives. Here are some more recipes that put it to use.
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Spinach Puffs
Side Dishes
Sauteed Spinach
Breakfast & Brunch
Spinach Quiche
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