Creamy Spinach Pasta is a 20-minute dinner that’s jam-packed with FLAVOR. Pasta with garlicky sauce, freshly grated Parmesan, sweet sun-dried tomatoes, and a peppy squeeze of lemon to bring it all together, spinach has never tasted so good!
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Why You’ll Love This Creamy Spinach Pasta Recipe
- The Best Way to Eat Spinach. If spinach is a no-go for you or the picky eaters in your family, the solution is to toss it with pasta and a rich, creamy sauce. This spinach pasta recipe makes this humble veggie something you’ll eat with gusto.
- Rich and Creamy, But Not Heavy. The creamy sauce is decadent, with Chicken Broccoli Alfredo vibes, but surprise: it’s lighter than you think! Instead of using heavy cream or even half-and-half, I swap in reduced-fat evaporated milk, which gets its thick, creamy texture by removing some of the water from milk.
- A Weeknight Winner. 20 minutes! Need I say more? And yes, that includes the prep time. Like Mushroom Pasta and Broccoli Pasta, this is the kind of dinner we all need for those busy weeknights when we JUST. CAN. NOT. with cooking.
- Options: You Have Them. Make it a meal! Make it a side! Or stretch it out for a second day (or leftover lunches) by adding Baked Chicken Breast or Sautéed Mushrooms.
How to Make Spinach Pasta
The Ingredients
- Pasta. Penne and rotini are fabulous for hanging onto creamy pasta sauces; I like to use whole wheat, not just to work in some extra nutrients, but because I appreciate the mildly nutty flavor.
- Unsalted Butter. This adds richness to the sauce.
- Garlic. FOUR cloves to keep the cream sauce from falling flat in the flavor department.
- Seasonings. Italian seasoning to give us the herbs we need, plus salt and pepper.
- All-Purpose Flour. To thicken the sauce.
- Reduced-Fat Evaporated Milk. Friends, make sure you’re grabbing evaporated milk and not condensed—it sounds so similar, but condensed milk is syrupy sweet.
- Grated Parmesan Cheese. Freshly grated off the block.
- Baby Spinach. Baby spinach has a milder flavor than the large spinach leaves sold in bunches. It also wilts more quickly into this spinach pasta recipe.
- Sun-Dried Tomatoes. These add umami, a nice textural contrast, and some natural sweetness. If you use dry-packed tomatoes and they seem a little tough, you can soak them in warm water to soften them up.
- Lemon Juice. Freshly squeezed, please. Bottled has a flat, lackluster flavor because it has oxidized.
- Fresh Parsley. Or basil. This adds some fresh, vibrant flavor.
The Directions
- Get Started. Cook the pasta to al dente and reserve a cup of the cooking water. Start sauteeing.
- Add the Flour. Whisk it in and keep at it until the flour dissolves and the mixture darkens a bit.
- Make It Saucy. Slowly whisk in the milk and bring to a simmer. Continue to simmer for about 3 minutes, or until the sauce thickens a bit, then reduce the heat to low and stir in the Parm.
- Make It Green. Add the spinach a handful at a time, stirring until it wilts.
- Add the Sun-Dried Tomatoes. Now we’re talkin’!
- Finish. Stir in the pasta and lemon juice. Add the reserved cooking liquid if necessary to adjust the consistency. Season to taste, add the fresh herbs, plate, and ENJOY!
What to Serve with Spinach Pasta
- Chicken. Stir it into the pasta after it’s done cooking, add slices on top of the pasta after it’s plated, or serve it alongside your spinach pasta. It’s all good! Try this Grilled Chicken Breast or Breaded Chicken Breast.
- Salad. This Italian Chopped Salad is my absolute fave for pairing with Italian-inspired dishes.
- Bread. Because you’ll want to soak up every last bit of sauce from your plate. Try this No Knead Focaccia.
- Veggies. Roasted Mushrooms would be perfect!
Recipe Tips and Tricks
- Grate Your Own Parm. I know, if you’re a regular here, I sound like a broken record, but it’s true: pre-grated Parmesan cheese just doesn’t melt smoothly into sauces. You really need to grate your own Parmesan from the block (or find a grocery store that does it for you).
- Reserve the Pasta Cooking Liquid. Write a note on your hand like you used to do in middle school if you think you’re going to forget. Tap water just doesn’t perform the same way because it doesn’t have the added starch from the pasta.
- Use Bronze Die Cut Pasta for an Upgrade. Pasta that’s cut with bronze dies has a different texture and mouthfeel—it’s also better at “grabbing” sauces. It’s not a must, but it really does elevate pasta dishes, especially simple ones like this spinach pasta.
Spinach Pasta
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 servings
This creamy spinach pasta recipe is garlicky, lemony, and sun-dried tomatoes make it extra delish. Bonus: It's an easy 20-minute dinner!
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Ingredients
- 8 ounces whole wheat penne rotini, or pasta shape of choice
- 3 tablespoons unsalted butter
- 4 cloves garlic minced about 4 teaspoons
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 (12-ounce) can reduced-fat evaporated milk
- ⅓ cup freshly grated Parmesan cheese plus additional for serving
- 2 cups baby spinach roughly torn or chopped
- ⅓ cup diced sun-dried tomatoes
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley or basil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta water (don’t forget!), then drain and set aside.
- Meanwhile, melt the butter in a Dutch oven or similar large, deep pot over medium heat. Once it melts, stir in the garlic, Italian seasoning, salt, and pepper.
- Sprinkle the flour over the top. Cook, stirring constantly, for 1 to 2 minutes, until the white bits of flour completely disappear and the mixture looks dark golden.
- Slowly pour in the milk, pausing to whisk as you go to dissolve any lumps. Bring to a steady simmer. Let simmer, stirring often and scraping a wooden spoon along the bottom of the pot to keep the sauce from sticking, until the sauce is reduced, about 3 minutes.
- Reduce the heat to low. Stir in the Parmesan until smooth.
- Add the spinach a handful at a time, stirring until it wilts. Stir in the sun-dried tomatoes. If your pasta is not ready yet, turn off the heat.
- As soon as you drain the pasta, add it to the sauce and squeeze the lemon juice over the top. Stir gently to combine. If the sauce is too thick, add the reserved pasta water as needed to loosen it. Taste and adjust seasoning as desired. Sprinkle with the parsley. Serve hot, with additional Parmesan sprinkled on top.
Video
Notes
- TO STORE: Store leftover spinach pasta in an airtight container in the refrigerator for up to 4 days.
- TO REHEAT: Reheat in the microwave or over medium-low heat in a skillet with a splash of milk or broth.
- TO FREEZE: This recipe is best enjoyed fresh, as the pasta will become soft after freezing and thawing. That said, if this doesn’t bother you, you can freeze in an airtight container or freezer bag for up to 3 months.
Nutrition
Serving: 1(of 4)Calories: 419kcalCarbohydrates: 55gProtein: 18gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 44mgPotassium: 455mgFiber: 6gSugar: 13gVitamin A: 2.005IUVitamin C: 13mgCalcium: 142mgIron: 2mg
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Baby spinach is EASY and we all need more of that in our lives. Here are some more recipes that put it to use.
Perfect dish on a busy weeknight! It came together in no time, and I was able to use leftover spinach from my fridge. Fantastic way to sneak in some greens for my kids! It’s not often I find a recipe that’s quick, easy, and healthy all at once!
So glad to hear you enjoyed it, Leslie! Thank you!
I made a big batch of this Spinach Pasta, thinking we’d have leftovers for lunch, and it did not disappoint! The flavors actually got better the next day. It reheated beautifully, and I loved being able to enjoy a delicious homemade meal without the effort.
Makes me so happy to hear, thank you Georgina!
It felt elegant yet was so simple to prepare. I doubled the recipe and stored it in the fridge for the week. It held up really well, and I loved being able to grab a quick, tasty lunch. The spinach stayed fresh, and the flavors were just as good after a few days!
Love to hear that, thank you Miranda!
Made it twice in two weeks! I always am skeptical of “quick and easy” but this one delivers. Double it and add a dash of red pepper flakes!
Yay! Thank you Laura!
Has anyone tried almond milk? Just my husband and I.
Hi Carol, I haven’t tried it but it should still work. Not sure how thick the sauce will come out. Let us know how it goes if you decide to experiment!
So quick, easy and filling! Added 1lb cooked chicken so also added most of the 1 cup pasta water and more spinach than recommended because I push the veggies when I can.Two teenage boys ate it up! Absolutely would have been done in 20 min if I didn’t make chicken too.
So glad you enjoyed it, Jennifer! Thank you!
New recipe for us. We really like whole wheat pasta, because it leaves us filling full longer. This recipe fit the bill for flavor, ,mouth feel (so creamy!), and nutrients. In our making, we doubled the Italian seasoning and used regular evaporated milk (because we didn’t notice till we got home that we didn’t get reduced-fat milk). We already plan to make it again, this time adding salmon. The only downside is the number of pots and pans needed, but the meal was worth it.
Yay! So glad you enjoyed it, Cecilia! Looks great!
I made the Spinach Pasta 😊 it was amazing. Couple things I did different, made my own sun dried tomatoes and I used tortellini three cheese pasta.
So glad to hear you enjoyed it, Karla! Looks great!!