Wasfetna

Spinach pasta

Pasta in a fresh spinach and cream sauce, with parmesan and nutmeg.

Vegetarian

Spinach pasta
Cooking time
41 min
Hands-on time
41 min
Difficulty
Easy
Cuisine
Italian
Calories
860
Contains
Gluten, Dairy

An easy way to get greens into supper. The spinach goes in in batches until it wilts, and its water is left to evaporate completely before the cream, because spinach water thins the sauce.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the pasta

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — Keep a cup of the cooking water before draining.
  • Wide frying pan — The spinach goes in by handfuls — it will not all fit at once.

Method

  1. Boil plenty of water and salt it well until it becomes as salty as seawater.

    8 min
    You’ll know it’s ready when

    The water is at a rolling boil and the salt has dissolved.

    Tip: One tablespoon of salt per liter — this is the only time you season the pasta itself.

  2. Sauté the onions and garlic in oil until they wilt.

    6 min
    You’ll know it’s ready when

    The onion is translucent.

  3. Add the spinach in batches until it is all wilted, and let its water evaporate.

    8 min
    You’ll know it’s ready when

    The spinach is wilted and the pan is dry.

    Tip: The spinach water thins the sauce — wait for it to evaporate completely.

  4. Add the cream, nutmeg, and salt, and let it heat up.

    5 min
    You’ll know it’s ready when

    The sauce is green and creamy.

  5. Boil the pasta until it is tender with slight resistance in the center, and reserve a cup of the cooking water.

    10 min
    You’ll know it’s ready when

    A piece has a slight bite in the middle.

    Tip: The starchy cooking water is what binds the sauce to the pasta — don't throw it away.

  6. Stir the pasta into the sauce along with the Parmesan and the cooking water.

    4 min
    You’ll know it’s ready when

    Each piece is coated.

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