Creamed Spinach Pasta
Ingredients
- 1 cup whole-milk ricotta
- Kosher salt and black pepper
- 1 pound long pasta
such as fettuccine or tagliatelle
- 3 tablespoons pine nuts
optional
- 4 tablespoons unsalted butter
- 3 garlic cloves
thinly sliced
- 1 pound fresh baby spinach
- 1 cup heavy cream
- 1/4 teaspoon grated nutmeg
- Grated pecorino or Parmesan
for serving
Directions
- 1
Add the ricotta to a large bowl; season well with salt and pepper and set aside.
- 2
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
- 3
Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
- 4
Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
- 5
Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
- 6
Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.
Creamed Spinach Pasta
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Based on 2,895 ratings
Rating Breakdown
About this Recipe
Craving a comforting, satisfying pasta dish that comes together quickly? This Creamed Spinach Pasta brings the rich, beloved flavors of your favorite steakhouse side to your weeknight table in a breeze.
What makes this recipe truly special is how it transforms a generous one pound of fresh baby spinach into a creamy, luxurious sauce. Cooked down in garlicky butter, then simmered with heavy cream and finished with creamy ricotta, you'll love how this dish balances richness with a fresh, vibrant green flavor.
Prepare for a wonderfully decadent experience. The sauce is velvety smooth and thick enough to cling beautifully to every strand of long pasta, ensuring each bite is packed with savory spinach and garlic goodness. The nutmeg adds a subtle, warm depth that elevates the entire dish, reminiscent of classic creamed spinach but with the satisfying chew of al dente pasta. It's the kind of hearty meal that feels indulgent yet surprisingly easy to prepare, making it a perfect antidote to a busy day.
Customization & Serving
While fettuccine or tagliatelle are excellent choices for their ability to hold the rich sauce, any long noodle will work wonderfully. For an added textural contrast, feel free to top your pasta with a sprinkle of pine nuts, walnuts, or hazelnuts, which provide a delightful crunch. If you prefer, leaving the nuts out entirely is perfectly fine; the pasta is delicious on its own.
This Creamed Spinach Pasta shines as a comforting main course, perhaps paired simply with a glass of sparkling wine to cut through the richness. It also makes an exceptional side dish to grilled steak, roasted chicken, or flaky fish, adding a touch of elegance to any meal.