
Simple Homemade Creamy Spinach Alfredo with Penne Pasta
Get ready to twirl your fork into a bowl of pure comfort! This creamy spinach Alfredo with penne is everything you crave—rich, velvety sauce, tender pasta, and a pop of healthy greens. It’s easy, indulgent, and bound to impress. Let’s get cooking—you’ll thank yourself later!
5.0 out of 5 (1 rating)

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
Italian
Ingredients
- •12 oz penne pasta
- •2 tablespoons unsalted butter
- •2 cloves garlic, minced
- •1 cup heavy cream
- •1 cup freshly grated Parmesan cheese
- •1/2 teaspoon black pepper
- •1/2 teaspoon salt
- •1/4 teaspoon ground nutmeg (optional)
- •4 cups fresh spinach, chopped
- •1/4 cup pasta cooking water (reserved)
- •Chopped fresh parsley for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Reserve 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
- 2
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- 3
Pour the heavy cream into the skillet and bring it to a gentle simmer, stirring occasionally.
- 4
Turn the heat to low and stir in the Parmesan cheese, salt, black pepper, and nutmeg (if using) until the cheese is melted and the sauce is smooth.
- 5
Add the chopped spinach to the sauce and cook for 2-3 minutes, stirring frequently, until the spinach is wilted.
- 6
If the sauce is too thick, stir in the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
- 7
Toss the cooked penne pasta with the sauce until evenly coated.
- 8
Serve immediately, garnished with fresh parsley if desired.
Nutrition Information
Calories
520 calories
Protein
18g
Carbs
62g
Fat
24g
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach as a substitute. Thaw the spinach completely and squeeze out any excess water before adding it to the sauce. Use about 1 to 1 1/2 cups of frozen spinach to replace the 4 cups of fresh spinach.
Q: What can I use instead of heavy cream?
A: If you don't have heavy cream, you can use half-and-half or whole milk as a substitute. However, the sauce may be slightly less creamy. For a dairy-free option, try using canned coconut milk or a plant-based cream alternative.
Q: How do I prevent the sauce from becoming grainy?
A: To prevent a grainy texture, make sure to use freshly grated Parmesan cheese instead of pre-shredded cheese, as pre-shredded cheese often contains anti-caking agents. Also, keep the heat on low when adding the cheese to the sauce and stir continuously until it melts completely.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free penne pasta. Ensure that the Parmesan cheese and any other ingredients you use are also certified gluten-free to avoid cross-contamination.
Q: Can I add protein to this dish?
A: Absolutely! You can add cooked chicken, shrimp, or even crispy bacon to this dish for extra protein. Simply cook the protein separately and toss it with the pasta and sauce before serving.
Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pasta gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce if needed. Avoid overheating, as it may cause the sauce to separate.
Q: Can I use a different type of pasta?
A: Yes, you can substitute penne with other pasta shapes like fettuccine, spaghetti, or rigatoni. Just adjust the cooking time according to the package instructions for the pasta you choose.
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