20-Minute Spinach Alfredo
This spinach Alfredo is a quick and creamy pasta recipe that comes together fast for when you just want something simple and satisfying.
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Ingredients
- 3 tablespoons butter
- 1 garlic clove, minced
- 1 cup cream or half and half
- ½ cup whole milk
- 1 ½ cups grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ⅛ teaspoon nutmeg, optional
- 2 cups chopped spinach
- 16 ounces of pasta
Instructions
Cook the pasta:
- Cook the pasta following the instructions on the box. Drain the water and set aside. I like to make the sauce as the pasta cooks, so they finish together and can be combined right away.
Make the sauce:
- Over medium heat, melt the butter in a skillet with sides. Add the minced garlic and cook, stirring, until it turns golden, about 1 minute. If using garlic powder, melt the butter, add the powder, and immediately proceed to the next step.
- Pour in the cream or half-and-half and milk, stirring constantly. Add the grated Parmesan cheese, salt, pepper, and nutmeg (if using) and combine. Bring the sauce to a light simmer and then reduce the heat to low and continue cooking the Alfredo sauce for about 5 minutes.
Combine:
- Add the chopped spinach to the Alfredo sauce and stir. Simmer it for about a minute, then add the pasta to the skillet and use tongs to combine it with the Alfredo sauce. Serve it with additional Parmesan cheese on top.
Notes
- Swap the minced garlic clove for ½ teaspoon garlic powder.
- You can use fresh, baby, or frozen spinach for this recipe because, since it’s chopped and simmered in the Alfredo, the texture difference disappears completely.
Nutrition
Serving: 1 serving | Calories: 445kcal | Carbohydrates: 60g | Protein: 17g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 520mg | Potassium: 291mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1337IU | Vitamin C: 4mg | Calcium: 331mg | Iron: 1mg
