Creamy Spinach Pasta

Nutrition · per serving

Steps

1. 1

   Finely chop the garlic. Rinse the lemon under hot water, finely grate about 1 tsp of zest and squeeze out 1 tbsp of juice. Grate the Parmesan.

   2 cloves Garlic1 Unwaxed lemon50 g Parmesan, freshly grated
2. 2

   Bring plenty of water to a boil in a large pot and add the salt. Cook the pasta according to the package instructions until al dente. Reserve the cooking water before draining.

   300 g Penne or linguine10 g Salt150 ml Pasta cooking water
3. 3

   While the pasta is cooking, heat the olive oil in a large frying pan over medium heat. Sauté the garlic for 30 seconds without letting it brown. Add the baby spinach in batches and let it wilt for 2 to 3 minutes.

   15 ml Olive oil2 cloves Garlic200 g Baby spinach
4. 4

   Add the cream cheese, lemon zest and lemon juice, pepper, and nutmeg to the pan. Stir in 80 to 100 ml of the cooking water and mix until the sauce is smooth and creamy.

   150 g Cream cheese1 Unwaxed lemon1 g Black pepper1 pinch Nutmeg, freshly grated150 ml Pasta cooking water
5. 5

   Add the drained pasta to the pan and toss thoroughly with the sauce. Let it stand over low heat for 1 to 2 minutes, until the sauce evenly coats the pasta. If the sauce is too thick, stir in a little more of the remaining cooking water.

   300 g Penne or linguine150 ml Pasta cooking water
6. 6

   Remove the pan from the heat and fold in the Parmesan. Serve with additional pepper and a little lemon zest, to taste.

   50 g Parmesan, freshly grated

Origin & History

Creamy pasta with vegetables and cream cheese is a modern, uncomplicated take on Italian pasta cuisine. The combination of pasta, green vegetables, cheese, and lemon brings together northern Italian ingredients with an easy everyday preparation.