Creamy Cheesy Spinach Pasta Recipe | Healthy Palak Pasta Easy Dinner
A cozy, weeknight spinach pasta where a silky green sauce blends garlic, parmesan, and a touch of cream for indulgent yet fresh flavor. It comes together fast with simple pantry staples.
Ingredients
Ingredients
- 12 oz (340 g) pasta (penne, fusilli, rigatoni, or spaghetti)
- Salt (for boiling water and seasoning)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 8–10 oz (225–280 g) fresh spinach (or 10 oz frozen, thawed and squeezed)
- 1/2 cup milk (any; whole milk preferred for silkier texture)
- 1/2 cup cream (heavy cream or half-and-half)
- 1/2 cup vegetable stock (optional)
- 3/4 cup grated parmesan (or pecorino, or a mix)
- 1/2 cup shredded mozzarella
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Extra parmesan, for serving
- Olive oil or a knob of butter, for finishing (optional)
Instructions
Instructions
- Bring a large pot of well-salted water to a boil, add the pasta, and cook until 1 minute shy of al dente; reserve 1 cup pasta water and drain.
- Heat the olive oil and butter in a wide skillet over medium heat, add the onion with a pinch of salt, and cook until soft and lightly golden, about 5–6 minutes.
- Stir in the garlic and red pepper flakes and cook until fragrant, 30–60 seconds.
- Add the spinach in batches and cook, tossing, until fully wilted and it releases moisture.
- Transfer the spinach mixture to a blender with the milk, cream, and vegetable stock, then blend until completely smooth and vibrant green; season with salt and pepper.
- Return the blended sauce to the skillet over low heat and whisk in the parmesan and mozzarella until melted and silky.
- Stir in the lemon zest and lemon juice, then taste and adjust salt, pepper, and heat as needed.
- Add the drained pasta to the skillet and toss to coat, loosening with reserved pasta water a splash at a time until glossy and creamy.
- Finish with a drizzle of olive oil or a small knob of butter if desired, and serve hot with extra parmesan and black pepper.
Notes
For make-ahead, blend the sauce up to 2 days in advance and refrigerate; rewarm gently, add cheeses, then toss with hot pasta. Use frozen spinach by thawing and squeezing out excess water. For a lighter version, use all milk and skip the cream, adding a bit more parmesan. If the sauce is too thick, whisk in pasta water a few tablespoons at a time. Reheat gently with a splash of milk or water to prevent splitting.