Description

This Creamy Spinach Pasta is a rich and comforting dish combining tender pasta with a luscious garlic Parmesan sauce and fresh spinach. Perfect for a quick weeknight dinner, it features a creamy sauce made from butter, flour, chicken broth, half and half, and zesty lemon juice, finished with a generous amount of Parmesan cheese and vibrant spinach for color and nutrition.

Ingredients

Scale

Spices and Seasonings

½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon mustard powder
¼ teaspoon garlic powder
3 teaspoons lemon juice

For the Sauce

4 tablespoons salted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half (half milk/half cream)
¾ cup Parmesan cheese, finely grated from a block
1 ½ cups spinach

For the Pasta

½ pound ziti rigati (penne works well too)

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Instructions

Prep Work: Heat salted water for the pasta while measuring out all ingredients to ensure a smooth, fast cooking process.
Cook Pasta: Add the pasta to the boiling salted water as you begin the sauce preparation. Cook according to package instructions without overcooking, then drain and set aside.
Make the Butter and Garlic Base: In a skillet over medium-low heat, melt the butter and let it warm for about 2 minutes. Add minced garlic and continue heating until the butter foams and starts to brown slightly, occasionally swirling the pan to prevent burning.
Create Roux: Increase the heat to medium and whisk in the flour. Cook the mixture until it darkens to a deeper brown and loses the raw flour smell, approximately 2 minutes.
Add Liquids Gradually: Slowly pour in the chicken broth in splashes while stirring continuously to blend smoothly without lumps.
Add Half and Half: Gradually stir in the half and half, continuing to mix for a creamy consistency.
Season the Sauce: Add dried oregano, parsley, mustard powder, garlic powder, and lemon juice to the sauce. Stir well to combine all flavors.
Incorporate Cheese and Spinach: Reduce heat to low, mix in the grated Parmesan cheese until melted and silky, then fold in the fresh spinach, allowing it to wilt gently in the sauce.
Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the sauce. Mix thoroughly to coat all noodles. The sauce will thicken further as it stands.
Serve: Plate the creamy spinach pasta immediately, optionally paired with garlic bread with cheese for a complete meal.

Notes

Do not overcook the pasta to prevent it from becoming mushy when mixed with the sauce.
Use freshly grated Parmesan cheese for the best flavor and texture.
The sauce thickens upon standing, so serve promptly or reheat gently with a splash of broth or milk if needed.
Spinach can be substituted with other leafy greens such as kale or Swiss chard if preferred.
For a vegetarian version, replace chicken broth with vegetable broth.