featured 2246

Creamy Spinach Pasta with Garlic and Parmesan

Hello spring in a bowl! This quick, creamy spinach pasta is an ideal weeknight main — bright, cheesy, and full of vegetables. It’s simple to make and tasty enough to win over picky eaters.

A single portion of creamy spinach pasta on a round black bowl topped with grated parmesan cheese, chopped toasted pecans and green peas. In the background out of focus is a cutting board with a microplane grater, a lemon and parmesan cheese.

This recipe grew from one developed for EatingWell Magazine and includes a few deliberate tweaks — think tender peas, toasted pecans, and extra cheese. The aim is to showcase fresh spring vegetables in a creamy sauce that kids and adults both enjoy. The sauce blends sautéed baby spinach with cream cheese, freshly grated Parmesan, and a touch of lemon zest for a bright, savory finish.

THE INGREDIENTS THAT MATTER

Use fresh, straightforward ingredients for the best flavor and speed in the kitchen.

  1. Baby spinach. Fresh spinach gives this sauce its vivid color and clean, vegetal taste. A 5-ounce bag of baby spinach is convenient and consistent in volume, making it an easy choice year-round.
  2. Cream cheese. Cream cheese is the base of the sauce, offering a smooth texture and gentle tang. When blended with warm spinach it melts into a silky, rich emulsion that coats pasta beautifully.
  3. Lemon. Instead of adding lemon juice directly into the hot sauce (which can dull the color of green vegetables), use lemon zest to capture fragrant citrus oils without excessive acidity. Finish each serving with a light squeeze of lemon if you like a more pronounced citrus note.

An overhead shot of a single portion of creamy spinach pasta in a black bowl topped with grated parmesan cheese, chopped toasted pecans and green peas. Just to the side is a cutting board with a lemon and parmesan cheese.

About the technique

This is a weeknight-friendly recipe, but a few simple techniques ensure a creamy, well-textured sauce every time.

  1. Sauté and squeeze. Baby spinach wilts quickly — a minute or two in a hot skillet is enough. Add a bit of garlic, then transfer the spinach to a clean kitchen towel to cool briefly and squeeze out as much moisture as possible. Excess water will make the sauce thin and sloppy; rinsing the spinach under cold running water before squeezing helps cool your hands and preserves the bright green color.
  2. Pulse and scrape. A standard food processor or blender works best. Pulse the spinach with the cheeses in short bursts, then scrape the bowl. Repeat until the mixture is smooth. This pulsing method helps create an even, creamy texture without overheating the mixture.
  3. Reserve pasta water. Save about 1/4 cup of the starchy pasta water before draining. Add it a tablespoon at a time when you toss the sauce with pasta — it loosens and smooths the sauce while helping it cling to the noodles.

Recipe

A single portion of creamy spinach pasta on a round black bowl topped with grated parmesan, toasted chopped pecans and green peas. Out of focus is a cutting board with a micrpplane grater, a lemon and parmesan cheese.

Creamy Spinach Pasta

Rating: 5 from 1 review
  • Author: Adam Dolge
  • Total Time: 20 minutes
  • Yield: 4 cups

Description

This creamy spinach pasta celebrates spring vegetables like baby spinach and peas. It comes together quickly, making it a reliable weeknight dinner that’s packed with flavor and texture from Parmesan and toasted pecans.

Ingredients

  • 2 cups peas (thawed if frozen)
  • 8 oz spaghetti
  • 1 Tbsp olive oil
  • 5 oz baby spinach
  • 1 clove garlic, minced
  • 3 oz cream cheese
  • 2 oz grated Parmesan cheese, plus more for serving
  • ½ tsp table salt
  • ½ cup chopped pecans, toasted
  • Zest from 1 lemon, plus wedges for serving

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the peas and cook until just tender, about 2 minutes. Use a slotted spoon or small strainer to remove them and transfer to a small bowl; set aside.
  2. Return the pot to a boil and cook the pasta according to package directions. Before draining, reserve about 1/4 cup of the cooking liquid, then drain the pasta and set aside.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the spinach and sauté just until wilted, about 2 minutes. Stir in the garlic and cook another minute until fragrant. Remove from the heat and transfer the spinach to a clean kitchen towel. Let it cool briefly, then squeeze out as much water as possible (running cold water over the wrapped spinach first helps cool it and lock in the color). Transfer the squeezed spinach to a food processor. Add the cream cheese, Parmesan, and salt. Pulse the mixture, scraping down the bowl as needed, until it forms a smooth, creamy sauce (about 10–20 pulses).
  4. Pour the sauce back into the large pasta pot, add the drained pasta, and toss to coat. Add the reserved pasta water a tablespoon at a time until the sauce reaches a creamy, silky consistency. Divide the pasta among four bowls and top with the cooked peas, toasted pecans, lemon zest, and extra grated Parmesan. Finish each bowl with a light squeeze of lemon to taste.

Notes

  • Squeeze out as much moisture from the spinach as you can — excess water will thin the sauce.
  • Leftovers keep well in an airtight container for up to 3 days; they taste fine cold or at room temperature.
  • If you prefer a looser sauce, add additional reserved pasta water a tablespoon at a time until you reach the desired texture.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main
  • Method: Sautee
  • Cuisine: Healthy

Did you make this recipe?

Share a photo and tag @the.real.recipes