Save One rainy Tuesday evening, I found myself staring at a wilting bag of spinach and a random assortment of pantry items. The house felt chilly, and I wanted something that felt like a warm embrace. I threw together this pasta on a whim, and the way the cream sauce clung to each forkful surprised me. It has since become my go-to when I need dinner to feel like a hug.
I made this for my sister during one of her stressful exam weeks in college. She took one bite, closed her eyes, and actually sighed. That is when I knew this dish was something special.
Ingredients
- 350 g penne or fettuccine: The shapes catch sauce beautifully
- Salt: Essential for seasoning the pasta water
- 2 tbsp olive oil: Creates the foundation for your sauce
- 3 cloves garlic: Do not be shy with the garlic
- 200 g fresh spinach: Fresh wilts down perfectly
- 250 ml heavy cream: Makes the sauce luxuriously thick
- 50 g grated Parmesan: Adds salty depth and umami
- ¼ tsp ground nutmeg: The secret ingredient that elevates cream sauces
- ¼ tsp black pepper: Adds warmth and bite
- Salt: Adjust to your taste
- Extra Parmesan: For serving
- Freshly ground black pepper: For a finishing flourish
Instructions
- Get your pasta going:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente. Scoop out ½ cup of the starchy water before draining.
- Build the base:
- Heat olive oil in a large skillet over medium heat and sauté the minced garlic until fragrant. You should smell it immediately.
- Wilt the spinach:
- Add the chopped spinach and stir until it collapses into silky green ribbons. This only takes a few minutes.
- Create the cream sauce:
- Lower the heat and pour in the heavy cream, stirring constantly. Let it simmer gently until slightly thickened.
- Season and enrich:
- Stir in the Parmesan, nutmeg, pepper, and salt. Watch the cheese melt into the cream like magic.
- Bring it all together:
- Add the drained pasta to the skillet and toss until every piece is coated. Use that reserved pasta water if the sauce needs loosening.
- Finish with love:
- Serve right away while the sauce is hot and velvety. Top with extra Parmesan and fresh black pepper.
Save This recipe saved a dinner party when my main dish fell apart. Everyone actually preferred the pasta anyway, and now I make it on purpose instead of by accident.
Making It Your Own
I have added sautéed mushrooms when I wanted more substance, and the earthiness plays beautifully with the spinach. Sometimes I throw in a handful of cherry tomatoes that burst while simmering in the cream.
Lighter Variations
Half and half works if you want something less rich, though the sauce will not be quite as luscious. I have also used cashew cream for a dairy free version with surprising success.
Serving Suggestions
A crisp green salad with acidic vinaigrette cuts through the richness perfectly. Crusty bread is non negotiable for mopping up every last drop of sauce.
- Try this with a glass of chilled white wine
- Leftovers reheat beautifully with a splash of cream
- The sauce also works wonderfully with gnocchi
Save Some dishes are just meant to be simple and satisfying. This pasta hits that sweet spot every time.
Recipe FAQ
- → How do I prevent spinach from overcooking?
Cook spinach just until wilted, about 2–3 minutes, to maintain its texture and vibrant color.
- → Can I use a different type of pasta?
Yes, penne or fettuccine work well, but feel free to choose your favorite shape for best results.
- → How to adjust sauce thickness?
Gradually add reserved pasta water to the sauce until you reach the preferred consistency.
- → What alternatives can lighten the sauce?
Substitute heavy cream with half-and-half for a lighter, creamier texture without sacrificing flavor.
- → Are there protein additions to complement this dish?
Sautéed mushrooms or cooked chicken enhance the meal's protein content and complement the creamy spinach sauce.