Spaghetti Florentine
Experience the vibrant flavors and creamy indulgence of Spaghetti Florentine, a delightful twist on classic Italian pasta. This easy-to-make recipe features al dente spaghetti tossed in a rich, velvety sauce made with heavy cream, Parmesan cheese, and a touch of nutmeg, perfectly balanced by the earthy freshness of wilted baby spinach. Sautéed garlic and onions infuse the dish with savory depth, while juicy cherry tomatoes add a burst of brightness. Finished with a sprinkle of fresh parsley, this comforting and elegant pasta is ready in just 30 minutes, making it an ideal choice for busy weeknights or casual dinner parties. Treat your family to a wholesome, flavor-packed meal that celebrates the beauty of simple, fresh ingredients.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 200 grams baby spinach
- 200 milliliters heavy cream
- 100 grams, grated Parmesan cheese
- 0.25 teaspoons nutmeg
- 1 to taste salt
- 1 to taste black pepper
- 200 grams, halved cherry tomatoes
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta is cooking, heat olive oil and butter in a large skillet over medium heat.
Add the finely chopped onion and cook for about 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, taking care not to let it burn.
Add the baby spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes.
Reduce the heat to low and pour in the heavy cream. Stir gently and allow the mixture to heat through.
Add the grated Parmesan cheese and stir until melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Season the sauce with nutmeg, salt, and black pepper to taste.
Toss the cooked spaghetti into the skillet with the sauce, ensuring the pasta is well coated.
Add the halved cherry tomatoes and toss gently to combine.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.9 g | 168% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 215.8 g | 78% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 53.0 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1389 mg | 107% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4499 mg | 96% | |
*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.
