Fusilli with Glorious Green Spinach Sauce
Elevate your pasta night with this vibrant and creamy Fusilli with Glorious Green Spinach Sauce! This simple yet sophisticated recipe pairs tender fusilli pasta with a velvety spinach sauce bursting with fresh basil, garlic, and Parmesan cheese for a nourishing, flavor-packed dish. The sauce gets its stunning emerald hue from sautéed spinach blended with rich heavy cream and a touch of butter, creating a perfectly luscious coating for each spiral of pasta. Ready in just 30 minutes, this recipe is ideal for a busy weeknight dinner yet elegant enough for entertaining. Garnish with extra Parmesan and basil for a restaurant-worthy finish that will have everyone coming back for seconds. Perfect for fans of easy, healthy pasta recipes!
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Recipe Information
Ingredients
- 400 grams fusilli pasta
- 250 grams fresh spinach leaves
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 150 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 10 pieces fresh basil leaves
- to taste salt
- to taste black pepper
- as needed for boiling water
Instructions
Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat olive oil and unsalted butter in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the fresh spinach leaves to the skillet, stirring frequently, and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the spinach cool slightly.
Transfer the cooked spinach mixture to a blender or food processor. Add the heavy cream, Parmesan cheese, and fresh basil leaves. Blend until smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
Return the spinach sauce to the skillet and place it over low heat. Season with salt and black pepper to taste, stirring gently.
Add the cooked fusilli pasta to the skillet, tossing well to evenly coat the pasta with the sauce. If needed, add additional reserved pasta water to loosen the sauce.
Remove from heat and serve immediately, garnished with extra grated Parmesan cheese and a few fresh basil leaves, if desired.
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 52.6 g | 263% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 8.8 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1031 mg | 79% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2068 mg | 44% | |
*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.
