Two bowls of spinach pasta next to parmesan cheese

Spinach pasta

Name: Spinach pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 175g penne; 2 tbsp olive oil; 4 garlic cloves crushed; 120g spinach; 100g cream cheese; pinch of grated nutmeg; 50g parmesan grated, plus extra to serve; ½ lemon zested and juiced

Anna Glover

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 5 out of 5.11 ratingsRate

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This speedy midweek meal is packed with vibrant spinach and finished with a creamy lemon sauce

Low salt

Low sugar

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Try our spinach pasta, then try one-pot creamy lemon and spinach ravioli, butternut squash pasta, one-pot pasta with goat’s cheese and spinach or baked spinach and ricotta pasta shells.

Add as much spinach to this as you like as it wilts down.

Try stirring in a little sundried tomato paste for extra flavour.

Make this vegan by using vegan cream cheese and vegan parmesan.

HOW TO STORE

Any leftovers will keep in the fridge for up to two days in an airtight container.

HOW TO SERVE

Serve with steamed green veg on the side, or with grilled chicken or fish.

Spinach pasta recipe

Ingredients

Nutrition

175g penne
2 tbsp olive oil
4 garlic cloves

crushed
120g spinach
100g cream cheese
pinch of grated nutmeg
50g parmesan

grated, plus extra to serve
½ lemon

zested and juiced

Nutrition: per serving

kcal626
fat31.8g
saturates14.6g
carbs58.8g
sugars3g
fibre5.9g
protein23.2g
salt0.81g

Method

step 1

Cook the pasta according to pack instructions, reserving a mug of the cooking water.
step 2

Meanwhile, heat the oil in a large frying pan and cook the garlic over a low heat for 3-4 mins or until fragrant. Stir in the spinach and cook, stirring, for 2 mins before adding the cream cheese, nutmeg and a good splash of cooking water. Increase the heat and cook for 2-3 mins or until everything is combined, then add the cooked pasta and parmesan.
step 3

Stir in another splash of pasta water if needed, the lemon juice and most of the zest and cook, stirring, for 1 min until everything is combined. Serve with freshly ground black pepper, extra parmesan and the remaining lemon zest on top.

More ways with spinach.

Two white bowls of golden cubes of paneer and wilted spinach on a blue background with a naan

Authors

Anna Glover profile

Anna GloverSenior food editor

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A star rating of 5 out of 5.11 ratings

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