Benefits: Spinach provides vitamin C, beta-carotene, folate, and antioxidant plant compounds that support healthy-looking skin. Garlic adds protective plant compounds, while Parmesan and Greek yogurt provide protein and additional nutrients. Olive oil contributes monounsaturated fats that help support the skin’s natural moisture barrier.
Skin Concern: Brightening
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4
Ingredients:
For the Pasta:
- 12 oz rigatoni, penne, fusilli, or fettuccine
- 1 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
- 1 small shallot, finely chopped
- 4 garlic cloves, minced
- 10 oz fresh baby spinach
- 1/2 tsp sea salt, plus more for pasta water
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp crushed red pepper flakes, optional
- 3/4 cup heavy cream
- 1/3 cup plain Greek yogurt
- 3/4 cup freshly grated Parmesan cheese
- 1 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/2 cup reserved pasta water, as needed
For Serving:
- Freshly grated Parmesan
- Freshly ground black pepper
- Lemon zest
- Crushed red pepper flakes, optional
Instructions:
-
Cook the Pasta: Bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to the package directions. Reserve about 1 cup of pasta water before draining.
-
Sauté the Aromatics: Heat the olive oil and butter in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
-
Wilt the Spinach: Add the spinach in batches, tossing as it wilts. Season with salt, black pepper, nutmeg, and red pepper flakes. Cook until the spinach is tender and most of its excess moisture has evaporated.
-
Make the Cream Sauce: Reduce the heat to low and stir in the heavy cream. Simmer gently for 2–3 minutes, then stir in the Parmesan until melted and smooth.
-
Add the Greek Yogurt: Remove the skillet briefly from the heat and stir in the Greek yogurt. This adds extra creaminess and a subtle tang without making the sauce excessively heavy.
-
Add the Pasta: Transfer the drained pasta directly to the skillet. Toss thoroughly until every piece is coated in the creamed spinach sauce.
-
Loosen the Sauce: Add reserved pasta water a few tablespoons at a time until the sauce becomes glossy and clings to the pasta.
-
Brighten the Flavor: Stir in the lemon zest and lemon juice. Taste and adjust the salt, pepper, or Parmesan as needed.
-
Serve: Divide among bowls and finish with Parmesan, freshly ground black pepper, lemon zest, and red pepper flakes if desired.
Shopping Tips:
- Spinach: Fresh baby spinach works especially well because it's tender and wilts quickly. Look for vibrant green leaves without yellowing or excess moisture.
- Pasta: Choose a shape with ridges or curves, such as rigatoni or fusilli, if you want plenty of creamy spinach sauce in every bite. Fettuccine works well for a more classic presentation.
- Parmesan: Buy a wedge of Parmigiano-Reggiano and grate it yourself. Pre-shredded cheese often contains anti-caking ingredients that can prevent it from melting smoothly.
- Greek Yogurt: Choose plain, unsweetened full-fat Greek yogurt for the creamiest result.
- Lemon: Fresh lemon is worth using here because both the zest and juice balance the richness of the cream and cheese.
Cooking Tips:
- Don't overcook the pasta before adding it to the skillet. Finishing it directly in the sauce allows it to absorb more flavor.
- Cook away excess moisture from the spinach before adding the cream so the finished sauce isn't watery.
- Keep the heat low after adding the Parmesan. High heat can cause the cheese to separate rather than melt smoothly.
- Add Greek yogurt off the heat or over very low heat to keep the sauce creamy.
- Nutmeg is traditionally paired with creamed spinach. A small amount enhances the flavor without making the pasta taste noticeably spiced.
- For a smoother, restaurant-style green sauce, blend about half of the cooked spinach mixture with the cream before returning it to the skillet.
- For additional protein, top the pasta with grilled chicken, shrimp, salmon, or a soft-boiled egg.
Creamed Spinach Pasta transforms the classic steakhouse side into a rich, comforting pasta dinner. Tender spinach, garlic, Parmesan, and a touch of nutmeg create a silky cream sauce, while lemon adds enough freshness to keep every bite balanced.
