Description
A simple recipe for pasta coated in a rich, creamy pesto sauce with fresh spinach.
Ingredients
Scale
- 12 oz pasta (fettuccine or penne)
- 1 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups fresh spinach
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
- In a medium bowl, whisk together the pesto, heavy cream, and Parmesan cheese.
- Add the pesto mixture to the skillet with the spinach. Stir to combine.
- Add the drained pasta to the skillet. Toss to coat everything evenly.
- If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.
- Season with salt and pepper. Serve immediately.
Notes
- Use store-bought or homemade pesto.
- For a lighter sauce, substitute half-and-half for heavy cream.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 18
- Cholesterol: 60
Keywords: pesto pasta, creamy pesto, spinach pasta, quick dinner, vegetarian pasta