Ingredients
Scale
- 12 oz Penne or Fusilli pasta (uncooked)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 4 cups fresh baby spinach, roughly chopped
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients to ensure a smooth 20-minute cooking process. Mince the garlic cloves finely and roughly chop the fresh baby spinach so it incorporates easily into the sauce. Grate the Parmesan cheese yourself rather than using pre-shredded varieties, as fresh cheese melts much smoother. Set your large pot or deep skillet over medium heat and melt the butter. Add the minced garlic and sauté for about 60 seconds until fragrant, being careful not to let it brown or burn.
- Pour the broth, heavy cream, onion powder, and uncooked pasta into the pot with the sautéed garlic. Stir everything together and bring the liquid to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has been absorbed into a thick sauce. Stir occasionally to prevent the pasta from sticking to the bottom. Once the pasta is tender, stir in the chopped spinach and Parmesan cheese. The heat from the pasta will wilt the spinach and melt the cheese into a silky, creamy sauce within 2 minutes.
- Give the pasta one final stir to ensure the creamy spinach sauce is evenly distributed. If the sauce is too thick, splash in a tablespoon of extra broth. Taste and adjust the seasoning with salt, black pepper, and red pepper flakes if you want a little kick. Divide the pasta into four shallow bowls. Garnish each serving with an extra sprinkle of Parmesan and a pinch of fresh parsley. Serve immediately while the cheese is gooey and the sauce is hot.
- Cook Time: 20 minutes