Picture this: a cozy evening with a warm bowl of pasta that feels like a hug in food form. This Lighter Spinach Alfredo Pasta is like a classic movie with a surprise twist—comforting, yet refreshingly new! With its creamy texture and vibrant spinach, it’s a dish you’ll keep coming back to, and with the recent surge in plant-based eating, it fits right into today’s culinary trends.
Steps
- Cook 12 oz. of penne pasta in a large pot of boiling water until it reaches an al dente texture, then drain it using a colander.
- While the pasta is cooking, melt 2 tablespoons of butter in a deep skillet over medium heat. Add two minced garlic cloves and sauté for 1-2 minutes until the garlic is soft and aromatic.
- Lower the heat to medium-low and pour in 2 cups of whole milk. Add 6 oz. of cream cheese, cut into chunks, and whisk until the cheese has completely melted into the milk.
- Stir in 3/4 cup of grated Parmesan cheese and continue whisking as the sauce heats and thickens to a gentle simmer. Season with 1/4 teaspoon salt and freshly cracked black pepper.
- Add 4 cups of fresh baby spinach to the sauce, stirring until the spinach wilts and softens.
- Combine the cooked and drained pasta with the spinach alfredo sauce, stirring until the pasta is evenly coated. Serve the dish immediately for the best flavor and texture.
Ingredients
- 12 oz. penne pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups whole milk
- 6 oz. cream cheese
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon salt
- Freshly cracked black pepper, to taste
- 4 cups fresh baby spinach
Nutritional Values
Calories: 2704kcal | Carbohydrates: 300g | Protein: 96g | Fat: 124g | Sodium: 2908mg | Fiber: 12g
FAQ
- What ingredients are used in the Spinach Alfredo sauce?
- The sauce is made using whole milk, cream cheese, grated Parmesan, and a reduced amount of butter. This mix creates a creamy texture while being less heavy than traditional Alfredo sauce.
- Can I reheat Spinach Alfredo Pasta, and does it taste good as leftovers?
- While this dish is best enjoyed fresh, leftovers can still be quite tasty. If you’re cooking for a smaller group, consider making a smaller batch by adjusting the recipe’s servings.
- Is it possible to use frozen spinach instead of fresh for this recipe?
- Yes, frozen spinach can be used. Just make sure to thaw it completely and squeeze out any extra moisture to prevent the sauce from turning green. Add it at the same point in the recipe as you would fresh spinach.
- What is the cooking process for the Spinach Alfredo Pasta?
- First, cook the pasta until al dente. Simultaneously, prepare the sauce by sautéing garlic in butter, then adding milk and cream cheese until melted. Stir in Parmesan and seasonings, let the sauce thicken, then add spinach until wilted. Finally, combine with the cooked pasta and serve immediately.
Tips
- Use Whole Milk and Cream Cheese for a Lighter Sauce: Substitute heavy cream with whole milk and use cream cheese to thicken and stabilize the sauce, making it a lighter alternative to traditional Alfredo.
- Opt for Fresh Spinach for Better Texture: While frozen spinach is an option, using fresh spinach will provide a more appealing texture. If using frozen, ensure it’s fully thawed and excess moisture is squeezed out to prevent the sauce from turning green.
- Scale the Recipe Easily: This recipe is simple to adjust for different serving sizes. If you’re cooking for fewer people, consider halving the ingredients; the recipe card can help you automatically adjust the proportions.
- Serve Immediately for Best Flavor: The dish is best enjoyed fresh. While leftovers are still tasty, the texture and flavor are at their peak right after cooking.
Equipment
- Deep skillet or pot – A deep skillet or pot is essential for preparing the sauce.
- Whisk – Necessary for mixing the sauce thoroughly and ensuring a smooth texture.
- Colander – Used for draining the cooked pasta.
