Spinach Alfredo Pasta
A creamy and delicious Spinach Alfredo Pasta made with fresh ingredients.
Equipment
- Large pot for boiling pasta
- Colander for draining pasta
- Deep skillet or pot for sauce
- Whisk for mixing
Ingredients
- 12 oz. penne pasta dried
- 2 Tbsp butter unsalted
- 2 cloves garlic minced
- 2 cups whole milk
- 6 oz. cream cheese softened
- ¾ cup Parmesan cheese grated
- ¼ tsp salt
- black pepper freshly cracked, to taste
- 4 cups baby spinach fresh
Instructions
- Start by boiling a pot of water and add your penne pasta. You will know it is ready when it starts to soften and the water is bubbling vigorously. Keep an eye on it to avoid overcooking, as you want it al dente for that nice bite in the finished dish.
- Melt the butter in a large skillet over medium heat. Toss in the minced garlic and let it cook until fragrant, about 1 minute. Garlic can burn quickly, so stir it often and keep your senses tuned to that delicious aroma to know it is done.
- Pour in the whole milk and add the cream cheese to the skillet, stirring until it melts and combines smoothly. You will see the sauce start to thicken, creating a luscious texture. Be careful not to let it boil, as that can make the sauce separate.
- Add the grated Parmesan to the creamy mixture and stir until melted and well blended. You will get a beautiful cheesy sauce that coats everything evenly. Just a heads up: using pre-grated cheese can lead to a grainy texture, so fresh is best if you can swing it.
- Sprinkle in the salt and freshly cracked black pepper, tasting as you go to find that ideal flavor. You will want a nice peppery bite to contrast the creaminess. Just remember, a little seasoning goes a long way, so avoid overdoing it.
- Toss the baby spinach into the skillet, stirring it until it wilts down and combines perfectly with the sauce. You will see it shrink and turn a vibrant green, which is a beautiful sign it is ready. Keep an eye out—too long, and it will lose its fresh texture.
- Drain the penne and add it to the skillet with the sauce, giving everything a good toss to coat the pasta evenly. You should see that creamy goodness clinging to each piece. If it feels too thick, a splash of pasta water can help lighten it up.
- Dish out your Spinach Alfredo Pasta onto plates and enjoy the creamy, cheesy flavors. The delightful visual of the vibrant greens against the white sauce will have everyone ready to dig in. Just be cautious with leftovers; refrigerate quickly to keep everything fresh.
Notes
Storage Tips: Keep leftovers in the fridge in an airtight container at temperatures of 32-40 degrees F for 3-4 days. Reheat in the microwave with a splash of milk to loosen the sauce if needed.
Expert Tips: Simmer, do not boil the sauce to prevent it from breaking. If the sauce is too thick after cooking, add a splash more milk to loosen it up while reheating. When reheating, a splash of milk can help thin out a sauce that has become too thick. For the best texture, using fresh spinach is ideal; if unavailable, frozen spinach works fine in a hurry. For added flavor, seasoning the sauce with salt and pepper can really elevate the overall taste.
Reheating Instructions: Reheat in the microwave at medium heat, stirring occasionally until warmed through, about 2-3 minutes.
Serving Suggestions: Serve with a light green salad for freshness. Pair with garlic bread for a complete meal. Top with additional grated Parmesan and fresh herbs for enhanced flavor.
Recipe Variations: Add grilled chicken or shrimp for a protein boost. Incorporate other vegetables like mushrooms or broccoli. Swap out penne for whole wheat or gluten-free pasta options.
Ingredient Notes: Use fresh, high-quality ingredients for the best results. For the cream cheese, ensure it is softened for easy blending. Quality Parmesan cheese adds richness; avoid the pre-grated options when possible. Choose baby spinach that is vibrant and fresh for the best texture and flavor.