Gluten-Free Spinach and Cheese Pasta
Savor the comforting richness of Gluten-Free Spinach and Cheese Pasta—a creamy, indulgent dish that's perfect for weeknight dinners or special occasions. This recipe features tender gluten-free pasta enveloped in a luxurious, velvety sauce made with heavy cream and a trio of cheeses: Parmesan, mozzarella, and ricotta. Fresh baby spinach adds vibrant color and wholesome flavor, while aromatic garlic and optional red pepper flakes elevate every bite. Ready in just 30 minutes, this easy recipe is tailored for those seeking gluten-free options without sacrificing taste. Garnished with fresh basil, it’s a crowd-pleasing meal that pairs beautifully with a crisp side salad or garlic bread. Whether you're gluten-free or simply craving a cheesy pasta dish, this recipe is guaranteed to delight!
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Recipe Information
Ingredients
- 12 ounces Gluten-free pasta (penne or fusilli)
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 6 cups Baby spinach, fresh
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Ricotta cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh basil leaves, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the gluten-free pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Add the fresh baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until it has wilted down.
Pour in the heavy cream and stir to combine. Bring the mixture to a gentle simmer.
Reduce the heat to low and add the Parmesan cheese, mozzarella cheese, and ricotta cheese to the skillet. Stir until the cheeses have melted and the sauce is smooth.
Season the sauce with salt, black pepper, and optional red pepper flakes to taste.
Add the cooked gluten-free pasta to the skillet and toss to coat it evenly in the sauce. If the sauce is too thick, add a few tablespoons of reserved pasta water at a time until the desired consistency is reached.
Serve the spinach and cheese pasta immediately, garnished with chopped fresh basil leaves if desired.
Nutrition Facts
Calories |
2674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 4914 mg | 214% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.7 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2930 mg | 225% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1561 mg | 33% | |
*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.
