Ingredients
Scale
- 12 ounces dried pasta (penne, fusilli, or rotini work best)
- 3 cups vegetable broth (low sodium)
- 1 cup milk (dairy or unsweetened almond milk)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 5 ounces fresh baby spinach (roughly 4–5 packed cups)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional for festive color and heat)
- 1 tablespoon lemon juice
Instructions
- Step 1: Sauté the Aromatics: Place a large pot or deep skillet over medium heat. Add the olive oil and the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant, but be careful not to let it brown or burn. This quick step builds a savory flavor base for the entire dish.
- Step 2: Simmer the Pasta: Pour the vegetable broth, milk, salt, pepper, and the dried pasta into the pot. Bring the liquid to a gentle boil. Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cook the pasta uncovered, stirring frequently to prevent the noodles from sticking to the bottom. Continue cooking for about 10 to 12 minutes, or until the pasta is al dente and most of the liquid has transformed into a thick, creamy sauce.
- Step 3: Fold in Greens and Finish: Turn off the heat. Add the fresh baby spinach and the grated Parmesan cheese to the pot. Stir gently until the residual heat wilts the spinach and the cheese melts completely into the sauce. Add the lemon juice to brighten the flavors and sprinkle with red pepper flakes for a festive touch. Serve immediately while the sauce is at its creamiest.
- Cook Time: 20 minutes