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One Pot Creamy Spinach Pasta

One Pot Creamy Spinach Pasta - A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 8 ounces (225 g) short pasta (penne, rotini, or shells work well)
  • 1 tablespoon olive oil or butter
  • 3–4 garlic cloves, minced
  • 1 small onion or 2 shallots, finely chopped (optional but recommended)
  • 2 cups (480 ml) low-sodium vegetable or chicken broth
  • 1 cup (240 ml) milk (whole or 2%; use unsweetened non-dairy milk if preferred)
  • 1/2 cup (120 ml) heavy cream or half-and-half (adjust to taste)
  • 4–5 cups fresh baby spinach (about 5 oz / 140 g), roughly chopped if leaves are large
  • 1/2 cup (45 g) grated Parmesan, plus more for serving
  • 1 teaspoon lemon zest and 1–2 teaspoons lemon juice (to taste)
  • 1/2 teaspoon red pepper flakes (optional)
  • Kosher salt and black pepper, to taste

Instructions
 

  • Warm the pot. Set a large, wide pot or deep skillet over medium heat. Add olive oil or butter. When hot, add the onion and a pinch of salt. Cook for 3–4 minutes until softened.
  • Add garlic. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Don’t let it brown.
  • Pour in liquids. Add the broth and milk. Stir to combine and bring to a gentle simmer. Taste the liquid and season with 1/2 teaspoon salt and a few grinds of black pepper to start.
  • Add pasta. Stir in the dry pasta, making sure it’s submerged. Reduce heat to medium-low to keep a steady simmer. Cook uncovered, stirring every minute or so to prevent sticking.
  • Simmer to al dente. Cook for 8–10 minutes (check your pasta’s package directions), until the pasta is just shy of al dente and the liquid has reduced to a saucy consistency. If it’s looking dry before the pasta is done, add a splash of broth or water.
  • Stir in cream and spinach. Add the heavy cream, red pepper flakes (if using), and spinach. Stir until the spinach wilts and the sauce turns silky, 1–2 minutes.
  • Finish with Parmesan and lemon. Turn off the heat. Stir in the Parmesan, lemon zest, and a teaspoon of lemon juice. Taste and adjust with more salt, pepper, or lemon juice as needed. The sauce should be creamy and well-seasoned.
  • Rest and serve. Let the pasta sit for 2 minutes to thicken slightly. Serve hot with extra Parmesan and a crack of black pepper.