I buy spinach almost every time I go to the grocery store, but half the time I forget it’s in the fridge and it almost goes bad. When I’ve got spinach that’s right on the edge, I make this speedy creamy spinach pasta recipe!
With heavy cream, lemon, ricotta and garlic, it’s indulgent! But the spinach at least adds a nutritional punch, too. For another delicious spinach pasta, try spinach pesto gnocchi.
How To Make Creamy Spinach Pasta
- Cook the pasta until al dente, and save a little pasta water.
- Sauté spinach, shallots, garlic, and a little salt.
- Make the sauce: Blend the wilted spinach, basil, cream, oil, lemon, and parmesan.
- Gently simmer the sauce.
- Add the pasta and pasta water.
- Use tongs to carefully stir it and coat each noodle.
- Serve!
Tips + Swaps
- Cook the pasta for a minute or two less than the package suggests. You’ll finish the dish by simmering the pasta in the sauce, so you don’t want to start with over-cooked noodles.
- All pasta shapes work with this sauce! I used casarecce because that’s what I had, but rigatoni, penne or even linguine would all work well.
- Burrata in place of ricotta will transform the dish, but in a good way!
- Top the pasta with toasted panko for a little crunch.
How To Store Leftovers
Creamy pastas like this are best fresh, but will keep in the fridge for a few days. To heat it up, warm it over medium-low heat in a shallow pan or skillet until its warmed through. Because of the cream, you want to warm it gently. I wouldn’t freeze leftovers.
More Veggie Pasta Recipes
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