The Cozy Cookbook is here! 
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!
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.
Add chicken broth in splashes, stirring continuously. Slowly stir in the half in half. Add in the seasonings and lemon juice.
Stir in the Parmesan cheese, then the spinach.
Add the drained pasta and stir to combine. The pasta will continue to thicken upon standing. Serve with cheesy garlic bread.
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.
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.
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.
Try These Next
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- Tuscan Chicken
-
- Spinach Chicken
-
- Mushroom Chicken
-
- Tuscan Chicken Pasta
-
- Copycat Longhorn Parmesan Crusted Chicken
-
- Creamy Bacon Pasta
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Creamy Spinach Pasta
Ingredients
Seasonings
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ½ teaspoon 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.
I made this for dinner tonight and was blown away with how good this tasted! It was pretty easy to make and it was exploding with flavors. Thank you for a great recipe!
You’re very welcome Esti! Thanks so much for the great review, I’m so happy you liked it!💖
Delicious! I made as written but also added some frozen edamame as the protein and it turned out great! I will be making this again!
I’m so happy to hear that! Thanks so much for taking the time to leave a comment and review!💖
So yummy! I added some chicken in as well and its irresistible!
Wahooo! I’m so happy it was such a success, nice work Tori! Thanks so much for the great review!💖