Pasta with Spinach Sauce, Cream Cheese, and Parmesan
Pasta coated in a cream cheese and Parmesan sauce with wilted spinach, garlic, and a little nutmeg. Reserved cooking water helps the sauce cling to the noodles.
Ingredients
Pasta
- 8 oz pasta penne, rigatoni, or spaghetti
Sauce Ingredients
- 1 Tbsp olive oil plus more to serve, optional
- 2-3 cloves garlic finely sliced or minced
- 9 oz baby spinach washed and drained
- ¼ tsp fine salt plus more to taste
- 5 oz cream cheese
- 1 oz Parmesan cheese finely grated, plus more to serve if desired
- ¼ tsp ground nutmeg
- black pepper to taste
Preparation
- at least 1/2 cup reserved pasta cooking water start with ⅓ cup
Instructions
Instructions
- Boil 8 ounces pasta in salted water according to the package until al dente. Reserve at least ½ cup cooking water, then drain.
- Heat 1 tablespoon olive oil over medium heat; cook the garlic for 1–2 minutes until fragrant and pale. Add the spinach in handfuls and ¼ teaspoon salt, stirring until wilted and bright green.
- Reduce the heat to low; stir in the cream cheese in small pieces and ⅓ cup reserved pasta water until smooth. Stir in 1 ounce Parmesan and ¼ teaspoon nutmeg until combined.
- Add the drained pasta over low heat and toss until coated, adding the remaining reserved water a little at a time as needed. Season with black pepper and additional salt to taste; divide among 4 servings and add optional extra Parmesan or olive oil.
Notes
- Refrigerate within 2 hours (1 hour above 90°F) at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F throughout.