Rigatoni with Spinach
Elevate your pasta night with this creamy, flavor-packed Rigatoni with Spinach recipe! Featuring tender rigatoni tossed in a luscious garlic-infused cream sauce, this dish is brought to life with fresh spinach and a generous sprinkle of Parmesan cheese for a hit of savory goodness. It's quick and easy to prepare, with just 30 minutes from start to finish, making it a perfect weeknight dinner option. The optional addition of crushed red pepper flakes adds a subtle kick for those who love a touch of heat. Perfectly balanced and incredibly satisfying, this vegetarian pasta dish offers a comforting, restaurant-worthy meal that’s sure to impress. Serve it with extra grated Parmesan and a side of crusty bread for the ultimate indulgence! Keywords: Rigatoni with Spinach, creamy spinach pasta, easy pasta recipes, vegetarian dinner ideas, weeknight pasta.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 200 grams Fresh spinach
- 2 tablespoons Olive oil
- 3 units Garlic cloves
- 200 milliliters Heavy cream
- 100 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 4 liters Water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt to the water.
Cook the rigatoni according to package instructions until al dente, then reserve 1 cup of pasta cooking water and drain the rest.
While the pasta is cooking, heat a large skillet over medium heat and add 2 tablespoons of olive oil.
Peel and finely chop the garlic cloves, then sauté them in the olive oil for 1-2 minutes until fragrant but not browned.
Add the fresh spinach to the skillet and cook, stirring, for about 2-3 minutes until wilted.
Pour in the heavy cream and stir to combine, allowing it to simmer for 2-3 minutes.
Stir in the grated Parmesan cheese until it melts into the cream, creating a smooth sauce.
Season the sauce with black pepper and crushed red pepper flakes, if using, then taste and adjust the seasoning as needed.
Add the cooked rigatoni to the skillet and toss to coat it in the creamy spinach sauce. If the sauce is too thick, add a bit of the reserved pasta cooking water, one tablespoon at a time, until it reaches your desired consistency.
Serve immediately, garnished with additional Parmesan cheese if desired. Enjoy!
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4423 mg | 192% | |
| Total Carbohydrate | 135.1 g | 49% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 4.4 g | ||
| Protein | 68.8 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1582 mg | 122% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 245 mg | 5% | |
*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.
