Go Back
Pasta with Spinach Recipe
Ben Carraoli

Pasta with Spinach Recipe

I just made this pasta with spinach recipe, and I can’t stop thinking about how creamy and flavorful it turned out. It’s one of those meals that feels indulgent but comes together in no time. I love that it’s packed with fresh spinach, rich cream cheese, and a hint of nutmeg that makes it extra special.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 8 oz 225 grams pasta – I use penne or rigatoni for the best sauce coating. Spaghetti works too if you prefer long noodles.
  • Spinach Sauce
  • 1 tbsp olive oil – Extra virgin is best for flavor.
  • 2-3 garlic cloves finely sliced or minced – Fresh garlic gives a fragrant punch.
  • 9 oz 250 grams baby spinach, washed – Fresh spinach wilts beautifully; frozen tends to be watery.
  • ¼ tsp fine salt plus more to taste – Enhances the natural flavors.
  • 5 oz 140 grams cream cheese – Adds creaminess without overpowering the spinach.
  • 1 oz 30 grams freshly grated parmesan cheese, plus more to serve – Freshly grated cheese melts better and tastes richer.
  • ¼ tsp ground nutmeg or ⅓ of freshly grated nutmeg – Nutmeg balances the creaminess and spinach perfectly.
  • Black pepper to taste – Adds a gentle heat.

Method
 

  1. Start by boiling the pasta in salted water until al dente. I always reserve a little pasta water before draining, which helps loosen the sauce later.
  2. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, then gradually add spinach, stirring until wilted and vibrant green.
  3. Add cream cheese and a splash of pasta water to the skillet. Stir in parmesan cheese and nutmeg, creating a silky sauce that clings to every noodle.
  4. Add the drained pasta to the skillet and toss until fully coated in the creamy spinach sauce. Adjust consistency with more pasta water if needed and season with salt and pepper.
  5. Transfer to plates, drizzle with extra olive oil, and sprinkle additional parmesan if desired. Serve warm for the best flavor.

Notes

  • I like to add spinach gradually – it wilts faster and cooks evenly.
  • I never skip freshly grated parmesan; it makes a huge flavor difference.
  • Keep the pasta water handy to adjust sauce consistency; it helps the sauce cling perfectly.
  • A pinch of nutmeg really elevates the dish; don’t skip it!
  • Serve immediately; leftovers lose a bit of creaminess if left too long.