Creamy Spinach Penne Pasta
Indulge in the velvety richness of Creamy Spinach Penne Pasta, a comforting dish that combines al dente penne with a luscious, homemade cream sauce enriched with Parmesan cheese and a hint of nutmeg. This one-pan wonder features fresh spinach sautéed in garlic-infused olive oil, folded into a silky roux-based sauce made with whole milk and heavy cream. Perfect for busy weeknights, this 30-minute recipe is as flavorful as it is easy to prepare. Serve it as a satisfying vegetarian main course or pair it with grilled chicken or shrimp for a heartier option. Garnish with extra Parmesan for a restaurant-quality finish, and watch this creamy pasta instantly become a family favorite. Keywords: creamy spinach penne, pasta recipe, homemade cream sauce, quick vegetarian dinner, easy weeknight meals.
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Recipe Information
Ingredients
- 300 g penne pasta
- 200 g fresh spinach
- 2 tbsp unsalted butter
- 3 pieces garlic cloves
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 0.5 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp nutmeg
- 4 liters water
Instructions
Bring 4 liters of water to a boil in a large pot. Add a generous pinch of salt and the penne pasta. Cook according to package instructions (usually 9-11 minutes), stirring occasionally.
While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic cloves, minced, and sauté for 1-2 minutes until fragrant.
Add the fresh spinach to the skillet and cook until wilted, about 3 minutes. Remove the spinach from the skillet and set it aside.
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 tablespoons of all-purpose flour and whisk constantly to create a roux, cooking for 1-2 minutes until lightly golden.
Slowly pour in 2 cups of whole milk, whisking constantly to prevent lumps. Add 0.5 cups of heavy cream and continue to whisk until the mixture thickens, about 3-4 minutes.
Stir in 0.5 cups of grated Parmesan cheese, 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.25 teaspoons of nutmeg. Mix until the cheese is melted and the sauce is smooth.
Drain the cooked penne pasta and add it to the skillet with the cream sauce. Toss to coat the pasta evenly.
Add the wilted spinach back into the skillet and stir to combine everything thoroughly.
Cook for an additional 2-3 minutes over low heat to let the flavors meld together. Adjust seasoning with more salt or pepper if needed.
Serve hot, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 23.5 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1501 mg | 115% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1407 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
