Creamy spinach penne pasta
Penne and baby spinach are enveloped in a simple garlic, cream, butter, and Parmesan sauce.
Italian
Balanced
Vegetarian
I’m just starting out
Language: en
Ingredients
- 225g penne pasta
- 470 ml fresh baby spinach
- 240 ml heavy cream
- 2 cloves garlic, minced
- 120 ml grated parmesan cheese
- 15 ml butter
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
- In a large skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
- Stir in the parmesan cheese until the sauce is smooth and slightly thickened.
- Drain the pasta and toss it directly into the skillet with the sauce. Season with salt and pepper.
- Serve immediately while hot.
Serving Suggestions
Top with a generous amount of freshly cracked black pepper and extra parmesan. Serve alongside a side of garlic bread or a simple green salad.