Spinach Pasta

When it comes to a cozy meal that always feels like a hug in a bowl, Spinach Pasta hits the spot. Growing up, Sundays were reserved for family dinners, and this dish often took center stage. Picture the kitchen filled with laughter, the aroma of melting cheese mingling with sautéed garlic, and colorful vegetables sizzling in the pan. The best part? It’s not just a meal; it’s a celebration of flavors, textures, and memories. This Spinach Pasta recipe is my go-to when I want to impress friends or hop into a spontaneous dinner party. It’s simple yet sophisticated, making it perfect for any occasion.

Every person I teach this recipe to falls in love with it, and I can’t help but feel a sense of pride. The vibrant greens of the spinach sparkle against the creamy sauce, and the burst of cherry tomatoes adds a playful sweetness. It’s a dish that brings everyone together, and as it bubbles away on the stove, the anticipation of a delicious meal fills the air.

What makes this Spinach Pasta truly special is its versatility. You can customize it with your favorite ingredients, and it works beautifully whether you’re craving a light lunch or a hearty dinner. I often find myself adding seasonal vegetables or experimenting with different herbs, making each batch a new adventure. So grab your apron, and let’s dive into this culinary journey!

Ingredients to Make Spinach Pasta

The ingredients for Spinach Pasta come together beautifully, creating a harmonious blend of flavors and textures. Each component has its role: the pasta serves as a comforting base, while the spinach adds vibrant color and nutrition. The creamy sauce binds everything, making every bite satisfying.

• 16 oz. spaghetti or pasta of choice: The backbone of the dish, this provides substance and comfort.
• 2 tablespoons unsalted butter: Adds richness and depth to the sauce.
• 2 tablespoons extra virgin olive oil: A healthy fat that enhances flavor.
• 12 oz. pkg. fully cooked Italian spiced chicken sausage, sliced: A savory addition that pairs perfectly with the sauce.
• 1 pint cherry tomatoes: These bring a burst of sweetness and color.
• 1 large shallot, chopped: Adds a mild onion flavor without overpowering the dish.
• 4-6 cloves garlic, minced: Essential for flavor, garlic gives a wonderful aroma.
• 1/4-1/2 teaspoon red pepper flakes: For those who enjoy a little heat.
• 3 tablespoons all-purpose flour: Thicken the sauce and give it a silky texture.
• 2 1/2 cups low sodium chicken broth: Provides a flavorful base for the sauce.
• 1 cup heavy cream: Creates a rich, creamy sauce that clings to the pasta.
• 1 teaspoon each dried oregano, dried parsley: Adds aromatic herbs to elevate the flavor.
• 1/2 teaspoon each dried thyme, salt: Essential seasonings that enhance all the flavors.
• 1/4 teaspoon pepper: A finishing touch to balance the seasoning.
• 1/2 cup freshly grated Parmesan cheese: The star ingredient that adds creaminess and a savory finish.
• 12 oz. baby spinach: The healthy green that not only looks great but tastes fantastic.
• 2 ears grilled fresh sweet corn, kernels cut off the cob: Adds a sweet crunch.
• 1/4 cup basil, chopped: Fresh herbs for garnish that add fragrance and color.

Recipe Steps for Spinach Pasta

Making Spinach Pasta is an enjoyable experience, and you’ll find yourself savoring every step. Let’s dive into these simple, yet effective, instructions that will lead you to a delicious dinner.

1. Start by cooking the pasta in a large pot of salted boiling water according to the package directions until it reaches an al dente texture. Remember to reserve about ½ cup of the pasta water before draining. This water will help adjust the sauce’s consistency later on. Once drained, toss the pasta with a drizzle of olive oil to prevent it from sticking together, and then set it aside.
2. In a large skillet or saucepan, melt the butter and olive oil over medium heat. This combination creates a flavorful base. Once hot, add the sliced chicken sausage and cherry tomatoes. Cook for about 3 minutes, allowing the sausage to brown slightly and the tomatoes to begin softening.
3. Add the chopped shallot, minced garlic, and red pepper flakes into the pan. Continue cooking for another 2 to 3 minutes, or just until the shallots soften and the garlic turns fragrant. Be careful not to burn the garlic; we want it lightly golden.
4. Next, turn the heat down to low and sprinkle in the flour, stirring constantly. This will help thicken your sauce. Cook this mixture for about 1 to 2 minutes, letting the raw smell of the flour dissipate while it thickens.
5. Slowly stir in the chicken broth and heavy cream, followed by the oregano, parsley, thyme, salt, and pepper. Bring this delightful mixture to a simmer, allowing it to thicken slightly while you stir occasionally, which should take about 5 to 10 minutes.
6. Once your sauce is bubbling and has thickened, reduce the heat to low. Stir in the Parmesan cheese, allowing it to melt smoothly into the sauce. It should create a luxurious, creamy texture.
7. Now it’s time to add the spinach, grilled corn, and chopped basil. Stir everything until the spinach wilts, which will take about 1 to 2 minutes. The vibrant green will brighten up your sauce, making it look as good as it tastes.
8. Finally, add the reserved pasta to the skillet, tossing everything together until the pasta is well coated in the creamy sauce. If it seems a bit thick, add a splash of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning if needed, adding more salt, pepper, or red pepper flakes based on your preference.
9. As a finishing touch, garnish your Spinach Pasta with additional freshly grated Parmesan cheese and fresh basil if you like. Serve it up while hot, and enjoy this delightful meal!

Making Adjustments

Making adjustments to your Spinach Pasta is part of the fun! Here are some tips to help you customize this dish to your liking:

• Storage: Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop with a splash of milk or broth.
• Freezing: Avoid freezing the creamy sauce as it may change texture. If you do freeze it, consider using evaporated milk instead of heavy cream.
• Pairing: This Spinach Pasta pairs wonderfully with a light salad or garlic bread. Consider a crisp green salad with vinaigrette for a refreshing side.
• Variations: Feel free to swap the protein! Turkey or plant-based sausage can work well. You can also add seasonal veggies like zucchini or bell peppers.
• Gluten-Free: Use your favorite gluten-free pasta and flour for a gluten-free option without sacrificing flavor.

Pairing Suggestions for Spinach Pasta

When it comes to serving Spinach Pasta, the possibilities are endless. Here are some pairing suggestions to elevate your dining experience:

• Light Salad: Pair your pasta with a fresh mixed green salad tossed in a lemon vinaigrette. The acidity will balance the creaminess of the pasta.
• Garlic Bread: A classic side, warm garlic bread is perfect for soaking up the delicious sauce left on your plate.
• Wine Pairing: A crisp white wine, like Pinot Grigio, complements the flavors beautifully without overpowering the dish.
• Special Occasions: This dish is great for gatherings or family dinners, offering a touch of elegance that’s sure to impress guests.
• Storage Tips: Store any leftovers in an airtight container and enjoy within five days. Reheat gently in the microwave or on the stove with a splash of moisture to revive its creamy texture.

FAQ

Conclusion

This Spinach Pasta is not just a recipe; it’s a delightful blend of flavors and a canvas for your creativity in the kitchen. It’s versatile, satisfying, and sure to please any crowd. I encourage you to give it a try and enjoy the wonderful flavors it brings to your table. You won’t regret it!

Spinach Pasta

The ultimate comfort food, Spinach Pasta combines creamy goodness with vibrant greens for an easy weeknight dinner. Bursting with flavor and nutrition, this dish is perfect for family meals or gatherings. Make it tonight for a satisfying, wholesome experience!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 6 servings

Course: Dinner, Pasta

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 16 oz. Spaghetti or pasta of choice
• 2 tablespoons Unsalted butter
• 2 tablespoons Extra virgin olive oil
• 12 oz. Fully cooked Italian spiced chicken sausage, sliced
• 1 pint Cherry tomatoes
• 1 large Shallot, chopped
• 4-6 cloves Garlic, minced
• 1/4-1/2 teaspoon Red pepper flakes
• 3 tablespoons All-purpose flour
• 2 1/2 cups Low sodium chicken broth
• 1 cup Heavy cream
• 1 teaspoon Dried oregano
• 1 teaspoon Dried parsley
• 1/2 teaspoon Dried thyme
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Freshly grated Parmesan cheese
• 12 oz. Baby spinach
• 2 ears Grilled fresh sweet corn, kernels cut off the cob
• 1/4 cup Basil, chopped

Equipment

• Saucepan
• Wooden Spoon
• Grater
• Skillet
• Chef's Knife
• Frying Pan

Method

 

1. Cook pasta in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining pasta. Toss drained pasta with a drizzle of olive oil to keep it from sticking. Set aside.
2. Melt butter in olive oil over medium heat in a large skillet/saucepan. Add chicken sausage and tomatoes and cook for 3 minutes. Add shallots, garlic, red pepper flakes and cook an additional 2-3 minutes, just until the shallots are softened. Turn heat to low and sprinkle in flour and cook until raw flour smell is gone, 1-2 minutes (it will be thick).
3. Stir in chicken broth and heavy cream followed by all seasonings. Bring the sauce to a simmer. Simmer until slightly thickened, stirring occasionally, 5-10 minutes.
4. Reduce heat to Low and stir in Parmesan cheese until melted. Stir in spinach, corn and basil and cook 1-2 minutes, just until spinach is wilted.
5. Add pasta and toss until well coated in sauce, adding a little reserved pasta water if needed to reach desired consistency. Taste and season with additional salt, pepper and/or red pepper flakes to taste.
6. Garnish with freshly grated Parmesan cheese and fresh basil if desired.

Notes

Chicken sausage: This spinach pasta calls for one 11-12-oz. package of sausage which is the standard size sold at most stores. If you find a package with more or less – just use more or less- this recipe is very forgiving. Look for the cooked sausage in the refrigerated section next to the ground Italian sausage links or breakfast sausage.

Swap protein: You can use ground Italian sausage but you’ll want to give it a head-start cooking before adding the tomatoes. You can also used chopped chicken, rotisserie chicken, roasted shrimp or butter garlic shrimp.

Shallot: One shallot will do the trick. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.

Bursting tomatoes: You can cook the tomatoes more or less depending on how “burst” you want them. As written, the tomatoes will be bursting to create a sauce. The timing can also vary depending on the size of your tomatoes.

Grill corn: Grease and heat grill to high heat. Lightly brush the corn all over with olive oil. Grill corn over direct heat for 10-12 minutes, turning until lightly charred on all sides, closing the lid in between rotations.

Char corn in skillet: If you don’t want to grill the corn, you can cut the kernels straight off the cob and char in the skillet. To char, heat 1 tablespoon olive oil in the skillet over high heat. Add the corn and cook, stirring occasionally for two minutes then reduce heat to medium-high and add the sausage and tomatoes and proceed with the recipe.

Fresh Parmesan: Use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.

Make it gluten-free: Use your favorite gluten-free pasta and gluten free flour in the sauce.

Storage: Spinach pasta should be stored in an airtight container in the refrigerator. When properly stored, it is good for up to five days.

Freezer: I do not recommend freezing because the creamy sauce can break and become a funny texture. If you want to try freezing, use evaporated milk instead of heavy cream and omit the Parmesan.

Microwave: Microwave for one minute, stir, then continue to heat at 30 second intervals until warmed through. You may need to add a splash of milk to add some creaminess back.

Stove: For larger portions, reheat pasta on the stove. You may need to add a splash of milk to thin the sauce as it will have thickened in the refrigerator.

Pasta: Cook the pasta al dente (don’t overcook!), drain with cool water and toss with a drizzle of oil to prevent it from sticking together. Store in an airtight container in the refrigerator until ready to use.

Vegetables: Grill the corn and cut off the cob.

Aromatics: Mince the garlic, chop the shallots, chop the basil.

Cheese: Grate the Parmesan.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.