Spinach Pasta

Spinach Pasta

Simple and quick, this spinach pasta is the definition of homemade comfort food for busy weeknights.



  1. In a large pot, bring water to a boil and cook the pasta according to instructions.
  2. In the meantime, finely chop the onion and mince the garlic. Add olive oil to a large pan and sauté both for 3 minutes or until golden brown.
  3. Add the spinach and cook on medium-high until it has wilted down. (The spinach leaves will try to stick together, but separate them as best as possible.)
  4. Add the heavy cream, nutmeg, pepper and salt and stir to combine. Then add in the parmigiano-reggiano, turn the heat to low and simmer until the cheese has melted.
  5. Drain and rinse the noodles and add them to the sauce. Combine everything well and let the pasta cool a bit so it soaks up the liquids. 
  6. Sprinkle with extra parmigiano-reggiano and serve.


*If subbing with frozen spinach use 300g (10.6oz)

Store leftovers in the fridge for up to 3 days.