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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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nameCreamed Spinach Pasta
descriptionThe steakhouse side dish becomes your weeknight main dish.
urlhttps://12tomatoes.com/creamed-spinach-pasta
inLanguageen-US
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Ingredients
  • 1/2 lb dried spaghetti, rotelle, fusilli, campanelle, or rigatoni
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne powder
  • 1 small package (250 grams) frozen defrosted and drained, or 8 cups fresh spinach
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. In a large pot bring water to a boil, heavily season with salt, and cook pasta until it’s just before al dente, about 7 to 8 minutes. Reserve 1 to 1 1/2 cups of pasta water before straining the pasta and setting it aside.
  2. In a large skillet, melt butter and sauté onion until soft and translucent, about 4 to 5 minutes.
  3. Add garlic, sautéing until it becomes fragrant.
  4. Stir in flour, stirring constantly until the raw flour smell disappears, about 1 to 2 minutes.
  5. Pour in milk, whisking continuously to combine.
  6. Add in nutmeg and cayenne pepper. Season with salt and pepper.
  7. Bring to a boil, letting it cook for 1 minute or so, stirring frequently.
  8. Add in spinach, stirring well to combine.
  9. Gently fold in pasta. If it is looking too thick, add in reserved pasta water, a few splashes at a time.
  10. Season again with salt and pepper if needed. Serve and enjoy.
The steakhouse side dish becomes your weeknight main dish.
Course: Dinner
Diet(s): Vegetarian, Vegetarian
Allergen(s): Gluten, Milk, Gluten, Milk

Recipe adapted from Umami Girl.

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Creamed Spinach Pasta

quick weeknight pasta

Creamed Spinach Pasta

4.7 from 41 votes
Cuisine: American
Servings: Serves 4
Author: Victoria Brittain
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1/2 lb dried spaghetti, rotelle, fusilli, campanelle, or rigatoni
  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon cayenne powder
  • 1 small package (250 grams) frozen defrosted and drained, or 8 cups fresh spinach
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. In a large pot bring water to a boil, heavily season with salt, and cook pasta until it’s just before al dente, about 7 to 8 minutes. Reserve 1 to 1 1/2 cups of pasta water before straining the pasta and setting it aside.
  2. In a large skillet, melt butter and sauté onion until soft and translucent, about 4 to 5 minutes.
  3. Add garlic, sautéing until it becomes fragrant.
  4. Stir in flour, stirring constantly until the raw flour smell disappears, about 1 to 2 minutes.
  5. Pour in milk, whisking continuously to combine.
  6. Add in nutmeg and cayenne pepper. Season with salt and pepper.
  7. Bring to a boil, letting it cook for 1 minute or so, stirring frequently.
  8. Add in spinach, stirring well to combine.
  9. Gently fold in pasta. If it is looking too thick, add in reserved pasta water, a few splashes at a time.
  10. Season again with salt and pepper if needed. Serve and enjoy.