This Spinach Pasta recipe has a creamy garlic Parmesan sauce with simple seasonings and a hint of lemon juice. It’s an easy 30-minute meal that you can make with any kind of noodles!

Be sure to try my Tomato Basil Pasta recipe next!

A silver skillet filled with Creamy Broccoli Pasta in a Garlic Parmesan Sauce.

Creamy Spinach Pasta

I have learned that you guys really seem to love adding spinach into recipes, (which is a fabulous tendency, by the way). So I figured I was long overdue to create a creamy spinach pasta recipe. Wait until you taste this…I’m telling you, serious restaurant quality recipe right here.

Everything from the slightly browned butter (which adds a hint of sweetness), to the garlic, the combination of herbs, a hint of lemon juice, and of course, Parmesan cheese. It’s heaven- I can’t wait for you to try it!

…(Oh. And the spinach. Forgot about the spinach. 🥴)

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Boil pasta according to package instructions and drain. Meanwhile, melt butter in a pan and cook for about 2 minutes over medium-low heat, add garlic and continue to cook until the butter begins to foam and brown slightly. Whisk in the flour and cook for 2 more minutes, until browned more. 

Browning butter with garlic and adding flour to make a roux.

Add chicken broth in splashes, stirring continuously. Slowly stir in the half in half. Add in the seasonings and lemon juice. 

Adding chicken broth cream, and seasonings to make sauce for Spinach Pasta.

Stir in the Parmesan cheese, then the spinach.Adding Parmesan cheese and spinach to a make creamy spinach sauce.Add the drained pasta and stir to combine. The pasta will continue to thicken upon standing. Serve with cheesy garlic bread. 

Adding ziti noodles to a Creamy Spinach Sauce and stirring to combine.

Using Frozen Spinach

  • Frozen spinach may be used for this recipe, ensure that it is thawed and drained prior to adding it to the sauce.
  • 1 (10 oz.) package of frozen spinach equals 1.5 cups of cooked spinach.

Pro Tips

  • Grate the cheese from a block as it will melt and taste much better than packaged cheese that’s already been grated.
  • Any kind of pasta will work fine with this recipe, I like ziti rigati because the ridges really help grip the sauce.
  • Cherry tomatoes make another great addition to this recipe. They can be added when you add the spinach.
  • Make sure your garlic is fresh. Garlic that is aged can turn blue in color when combined with something acidic (like lemon juice). If this happens, it’s still safe to eat.
  • Adding Chicken: Be sure to try my Chicken Spinach Pasta or my Mushroom Chicken Pasta for similar recipes that include chicken!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This pasta does freeze and reheat pretty well.

A white bowl filled with Creamy Spinach Pasta with ziti noodles and lemon wedges on the side.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Pasta Strainer– This is the one I have and love.
  • Box Cheese Grater– Always grate cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well.
  • Garlic Twister– Makes it quick & easy to mince garlic and it takes very little storage space. I always recommend using fresh garlic vs. jarred.

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Creamy Spinach Pasta in a silver skillet.

Creamy Spinach Pasta

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
5 from 24 ratings
Servings: 4 people
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This easy Spinach Pasta recipe has a creamy garlic Parmesan sauce with simple seasonings and a hint of lemon juice. It's an easy 30-minute meal that you can make with any kind of noodles!

Ingredients

Seasonings

  • ½ teaspoon EACH: dried oregano, parsley, mustard powder
  • ¼ teaspoon garlic powder

Sauce

  • 4 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 Tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half and half, (half milk/half cream)
  • 3 teaspoons lemon juice
  • ¾ cup Parmesan cheese, finely grated from a block
  • 1 ½ cups spinach
  • ½ pound ziti rigati, penne works well too

Instructions

  • Prep Work: Heat salted water for the pasta while you measure out your ingredients prior to beginning, as this recipe goes fast.

For the Pasta:

  • Add the pasta to the boiling water when you start the sauce. Cook according to package instructions (don’t overcook), and drain.

For the Sauce:

  • Melt the butter in a skillet over medium-low heat. Let it heat for about 2 minutes. Add the garlic and continue to heat the butter until it begins to foam and brown slightly. Lift the pan and give the butter a swirl on occasion.
  • Increase heat to medium and whisk in the flour. Let it cook until it reaches a darker brown color and can no longer smell raw flour, about 2 minutes.
  • Add the chicken broth in splashes, do this slowly and stir continuously to incorporate.
  • Slowly stir in the half and half.
  • Add the seasonings and lemon juice.
  • Reduce heat to low and mix in the Parmesan cheese, then add the spinach.
  • Drain the pasta and mix it into the sauce. It will continue to thicken upon standing. Serve with Garlic Bread with Cheese.

Notes

  • Grate the cheese from a block as it will melt and taste much better than packaged cheese that’s already been grated.
  • Any kind of pasta will work fine with this recipe, I like ziti rigati because the ridges really help grip the sauce.
  • Frozen spinach may be used for this recipe, ensure that it is thawed and drained prior to adding it to the sauce.
  • Cherry tomatoes make another great addition to this recipe. They can be added when you add the spinach.
  • Make sure your garlic is fresh. Garlic that is aged can turn blue in color when combined with something acidic (like lemon juice). If this happens, it’s still safe to eat.
  • Adding Chicken: Be sure to try my Chicken Spinach Pasta or my Mushroom Chicken Pasta for similar recipes that include chicken!

Nutrition

Calories: 489kcal, Carbohydrates: 50g, Protein: 17g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 653mg, Potassium: 360mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1772IU, Vitamin C: 10mg, Calcium: 325mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American, Italian
Author: Stephanie