Description
This creamy and comforting Spinach Alfredo Pasta combines tender penne with a rich homemade Alfredo sauce made from butter, garlic, cream cheese, Parmesan, and whole milk. Fresh baby spinach is folded in for a vibrant touch and a boost of nutrients. Ready in just 25 minutes, this satisfying dish is perfect for a quick weeknight dinner or a cozy meal anytime.
Ingredients
Scale
Pasta
- 12 oz. penne pasta
Sauce
- 2 Tbsp butter
- 2 cloves garlic, minced
- 2 cups whole milk
- 6 oz. cream cheese
- 3/4 cup grated Parmesan cheese
- 1/4 tsp salt
- Freshly cracked black pepper, to taste
Add-ins
- 4 cups baby spinach
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta in a colander and set aside.
- Sauté garlic: While the pasta cooks, heat butter in a deep skillet or pot over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and softened, being careful not to brown it.
- Add milk and cream cheese: Reduce heat to medium-low and pour in the whole milk. Add cream cheese cut into chunks. Whisk continuously until the cream cheese fully melts and blends into the milk, forming a smooth sauce.
- Incorporate Parmesan and season: Whisk in the grated Parmesan cheese and continue whisking as the sauce gently simmers and thickens. Lower the heat to keep the sauce warm and season with salt and freshly cracked black pepper to taste.
- Wilt the spinach: Add the baby spinach to the sauce and stir until it wilts and becomes tender.
- Combine pasta and sauce: Add the drained pasta to the skillet with the spinach Alfredo sauce. Stir well to coat the pasta evenly. Serve immediately while hot.
Notes
- For a lighter version, substitute whole milk with 2% milk or a milk alternative, though this may affect creaminess.
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Do not overcook the pasta; al dente texture holds better when tossed with the sauce.
- Feel free to add cooked chicken or mushrooms for added protein and texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
