Be sure to try my Tomato Basil Pasta recipe next!
Creamy Spinach Pasta
I have learned that you guys really seem to love adding spinach into recipes, (which is a fabulous tendency, by the way). So I figured I was long overdue to create a creamy spinach pasta recipe. Wait until you taste this…I’m telling you, serious restaurant quality recipe right here. Everything from the slightly browned butter (which adds a hint of sweetness), to the garlic, the combination of herbs, a hint of lemon juice, and of course, Parmesan cheese. It’s heaven- I can’t wait for you to try it! …(Oh. And the spinach. Forgot about the spinach. 🥴)
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Boil pasta according to package instructions and drain. Meanwhile, melt butter in a pan and cook for about 2 minutes over medium-low heat, add garlic and continue to cook until the butter begins to foam and brown slightly. Whisk in the flour and cook for 2 more minutes, until browned more.
Add chicken broth in splashes, stirring continuously. Slowly stir in the half in half. Add in the seasonings and lemon juice.
Stir in the Parmesan cheese, then the spinach.Add the drained pasta and stir to combine. The pasta will continue to thicken upon standing. Serve with cheesy garlic bread.
Using Frozen Spinach
Frozen spinach may be used for this recipe, ensure that it is thawed and drained prior to adding it to the sauce. 1 (10 oz.) package of frozen spinach equals 1.5 cups of cooked spinach.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This pasta does freeze and reheat pretty well.
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Pasta Strainer– This is the one I have and love. Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.
