Herb Cheese and Spinach Sauce with Pasta
Indulge in the creamy, herbaceous perfection of this Herb Cheese and Spinach Sauce with Pasta, a quick and easy dish that’s bursting with flavor and perfect for weeknight dinners. Featuring tender pasta coated in a rich sauce made from heavy cream, Parmesan, and cream cheese, this recipe is elevated with the fresh vibrance of wilted spinach, basil, and parsley. A touch of garlic and Italian seasoning ties everything together, creating a velvety sauce that clings to every bite. Ready in just 35 minutes, this versatile dish is perfect for fettuccine, penne, or spaghetti and can be customized with your favorite fresh herbs. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a restaurant-worthy meal that’s sure to impress!
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Recipe Information
Ingredients
- 12 oz pasta (penne, fettuccine, or spaghetti)
- 2 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 5 cups fresh spinach leaves
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup parmesan cheese, grated
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup reserved pasta cooking water
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set the pasta aside.
While the pasta is cooking, heat a large skillet over medium heat and melt the butter along with the olive oil.
Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, taking care not to let it brown.
Add the spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until the leaves are wilted. Remove the spinach from the skillet and set aside.
In the same skillet, reduce heat to low and add the heavy cream and softened cream cheese. Whisk until the cream cheese is fully melted and combined with the cream, forming a smooth sauce.
Stir in the grated Parmesan cheese, fresh basil, parsley, Italian seasoning, salt, and black pepper. Cook for 1-2 minutes, stirring frequently until the sauce is thickened.
Return the wilted spinach to the skillet and mix it into the sauce.
If the sauce is too thick, gradually add the reserved pasta cooking water, 1-2 tablespoons at a time, until the desired consistency is achieved.
Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.
Nutrition Facts
Calories |
2442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.3 g | 236% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 7.0 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1172 mg | 90% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 942 mg | 20% | |
*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.
