Ingredients
8 oz farfalle, penne, or fusilli
2–3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 cups fresh spinach
1 cup shredded Parmesan cheese
Salt and black pepper to taste
Fresh parsley, chopped (optional)
Instructions
1-Toss everything into the pot: Add pasta, minced garlic, chicken broth, heavy cream, and fresh spinach to a wide pot, then stir to separate the pasta.
2-Bring to a boil, then cover and simmer: Bring to a boil over medium-high heat, reduce to a simmer, set the lid slightly askew, and cook for about 10 minutes until the spinach wilts and the pasta absorbs liquid.
3-Uncover and finish reducing: Remove the lid, keep at a gentle boil for 5 minutes, stirring occasionally to prevent sticking, until the sauce thickens.
4-Pull it off the heat before adding cheese: Remove the pot from the burner, then stir in Parmesan until melted smoothly to avoid a grainy sauce.
5-Season and serve: Taste and season with salt and pepper, garnish with fresh parsley if desired, and serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥄 Stir every minute while simmering to prevent pasta starch from settling and sticking to the bottom of the pot.
🧀 Always remove the pot from heat before adding Parmesan to keep the sauce smooth and prevent the proteins from separating.
⏱️ The sauce will appear thin initially but thickens as it sits, so avoid over-reducing the liquid during cooking.
- Prep Time: 5
- Cook Time: 15
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 643
- Sugar: 3
- Sodium: 680
- Fat: 38
- Saturated Fat: 23
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 22
- Cholesterol: 115