Creamy Spinach Pasta
A delightful and wholesome meal featuring whole wheat pasta, a creamy garlic sauce, fresh spinach, and sun-dried tomatoes, perfect for weeknight dinners or gatherings.
Ingredients
Pasta
- 8 ounces whole wheat penne or rotini, or your preferred pasta shape
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons all-purpose flour
- 1 can (12 ounces) reduced-fat evaporated milk
- 1/3 cup freshly grated Parmesan cheese with additional for serving
Vegetables
- 2 cups baby spinach, roughly torn or chopped
- 1/3 cup diced sun-dried tomatoes
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley or basil
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a Dutch oven or large pot, melt the unsalted butter over medium heat. Add the minced garlic, Italian seasoning, kosher salt, and ground black pepper, stirring until fragrant.
- Sprinkle the flour over the garlic mixture and cook while stirring for 1-2 minutes.
Sauce
- Gradually pour in the evaporated milk, whisking to remove lumps. Simmer gently for about 3 minutes until thickened.
- Stir in the Parmesan cheese until melted and incorporated.
- Add the baby spinach, a handful at a time, stirring until wilted.
Combine and Serve
- Gently fold in the sun-dried tomatoes, then add the drained pasta and lemon juice, stirring to combine. Adjust the sauce consistency with reserved pasta water as needed.
- Taste and adjust seasonings. Serve hot, garnished with parsley or basil and extra Parmesan on the side.
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Notes
For a healthier meal, use whole wheat pasta and adjust cheese amounts. Fresh ingredients enhance flavor; consider using seasonal vegetables or proteins to adapt the recipe.