Today, if you want to impress your family without spending too much time in the kitchen, I recommend this delicious pasta with spinach cream. It is very easy to prepare, quick, and (of course) very creamy. So, if you love delicate flavors, this is the recipe for you!
Other pasta recipes I suggest you try:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Pasta with Spinach Cream
- 12 oz pasta (any shape you like)
- 10 oz spinach (weighed after cleaning)
- 1 clove garlic
- 1.5 tbsp butter
- 7 oz cream cheese
- salt
- black pepper
Tools
- 1 Pot
- 1 Pan
- Mezzaluna
- Colander
Preparation of the Pasta with Spinach Cream
Clean the spinach by removing the toughest stems, then wash them well under running water. Transfer them to a pan without any seasoning, but with just the water remaining on the leaves after washing, and let them wilt over medium heat, stirring continuously and salting to taste when they begin to reduce in volume. This will take about 3 to 4 minutes.
Then, turn off the heat, drain them, transfer them to a cutting board, and chop them: I used a mezzaluna.
Remove the remaining water from the pan, add the butter and a garlic clove peeled, halved, and with the central core removed (if you prefer, you can finely chop it). Let it sizzle for a moment, then add the spinach and let them flavor over high heat for a couple of minutes, stirring often.
Meanwhile, cook the pasta in plenty of salted boiling water.
Add the cream cheese to the spinach and dilute the sauce with a bit of pasta cooking water, adding it gradually until you obtain a cream. Remove the garlic and adjust the salt, if necessary.
Drain the pasta al dente and transfer it directly into the pan with the sauce. Mix carefully until it is perfectly coated with the sauce.
Serve the pasta with spinach cream on individual plates, sprinkle with freshly ground black pepper, and serve immediately, piping hot. Enjoy! Paola.
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