Ingredients
Equipment
Method
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add your 12 ounces of pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining the pasta.12 ounces pasta (linguine, fettuccine, or spaghetti)
- Sauté the Aromatics: While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, until the garlic is fragrant but not browned. Be careful not to burn the garlic, as it can become bitter.2 tablespoons olive oil, 4 cloves garlic, 1/2 teaspoon red pepper flakes
- Wilt the Spinach: Add the 5 ounces of fresh spinach to the skillet. It might seem like a lot, but it will wilt down considerably. Stir the spinach continuously until it has softened and reduced in volume, which should take about 2–3 minutes.5 ounces fresh spinach
- Create the Creamy Sauce: Pour in 1/2 cup of heavy cream or half-and-half. Stir well to combine with the spinach and garlic. Bring the sauce to a gentle simmer and let it cook for about 2 minutes, allowing it to thicken slightly.1/2 cup heavy cream or half-and-half
- Combine and Season: Add the drained pasta directly to the skillet with the spinach sauce. Toss gently to coat the pasta evenly. Gradually stir in 1/4 cup of grated Parmesan cheese.12 ounces pasta (linguine, fettuccine, or spaghetti), 1/4 cup grated Parmesan cheese
- Adjust Consistency and Season: If the sauce seems too thick, add a splash of the reserved pasta cooking water, a tablespoon at a time, until it reaches your desired consistency. Season generously with salt and freshly ground black pepper to taste. Stir everything together until well combined and the sauce is gloriously coating every piece of pasta.1 cup pasta cooking water, to taste salt, to taste black pepper
- Serve: Serve the Quick Spinach Pasta immediately. Garnish with extra grated Parmesan cheese and any optional toppings you desire, such as toasted pine nuts for crunch or a sprinkle of red pepper flakes for extra heat.1/4 cup grated Parmesan cheese, toasted pine nuts, 1/2 teaspoon red pepper flakes
Notes
Best enjoyed fresh. Leftovers can be refrigerated for up to 3 days. Reheat on stovetop for best texture, or in the microwave.
