Ingredients
- 10 ounces fresh spinach, trimmed, washed, and dried
- 4 tablespoons (½ stick) butter
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream, light cream, or half-and-half
- 1 pound spaghetti, linguine, or fettuccine
- 1 cup freshly grated Parmesan cheese
Make it step by step
- Bring a large pot of water to a boil
- Chop the spinach coarsely.
- Over medium heat, melt 2 tablespoons of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover, reduce the heat, and cook, stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add the cream, and cook gently for about 5 minutes.
- Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, but the remaining butter in a large, warm bowl and add a couple of tablespoons of the cooking water.
- Drain the pasta and toss it with teh butter and half the Parmesan.
- Add the spinach sauce and serve, passing the remaining Parmesan at the table.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Taylor Davies, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.