Make this rich and velvety Creamy Parmesan Spinach Pasta for a satisfying weeknight dinner. This simple recipe uses fresh spinach and Parmesan cheese to create a comforting flavor everyone will enjoy.
Author:cookingbycarla
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound fettuccine or your favorite pasta
1 tablespoon olive oil
4 cloves garlic, minced
5 ounces fresh spinach, roughly chopped
1 cup heavy cream
1/2 cup chicken or vegetable broth
1 cup freshly grated Parmesan cheese, plus more for serving
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Instructions
Cook the pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
Add the chopped fresh spinach to the skillet in batches, stirring until it wilts down completely. This will take about 3 to 4 minutes.
Pour in the heavy cream and broth. Bring the mixture to a gentle simmer and cook for 2 minutes, stirring occasionally.
Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper.
Add the drained pasta directly to the skillet with the sauce. Toss well to coat every piece of pasta.
If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired creamy consistency.
Serve immediately with extra grated Parmesan cheese on top.
Notes
For a richer flavor, use half-and-half instead of broth, reducing the heavy cream slightly.
You can substitute spinach with kale, but you will need to cook it longer until it softens.
This recipe works well with penne, linguine, or rotini pasta shapes.