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Creamy Spinach Pasta

Spinach pasta
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5 from 1 review

This spinach pasta recipe is simple and irresistible! A creamy Parmesan garlic sauce complements the leafy greens.

Ingredients

Scale
  • 8 ounces pasta of any type (we used rigatoni)
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • 2 teaspoons dried oregano
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tablespoon all-purpose flour
  • 5 cups (5 ounces) fresh spinach, roughly chopped
  • 3/4 teaspoon kosher salt
  • Fresh ground pepper, to taste

Instructions

  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about 1/2 cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 2 to 3 minutes until the cheese has melted. Add the spinach and salt and cook 2 to 3 minutes more, until the spinach is wilted.
  3. In a small bowl, mix the flour with 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir until it thickens.
  4. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days.