This creamy spinach pasta has been one of my favorite quick dinners for years. I first developed this version on a hectic weeknight when I had half a carton of cream and a bag of spinach in the fridge. The sauce came together so easily that I made it again the next night, and it has remained a regular in our rotation ever since. It balances rich butter and Parmesan with a bright squeeze of lemon so the dish never feels heavy.

What makes this dish special is the texture contrast. The sauce is silky from the half and half and butter, thickened just enough with a little flour. Fresh spinach wilts into the sauce, providing a tender pop of green and a boost of vitamins. I usually use ziti rigati because the ridges trap sauce, but penne or rigatoni work just as well. Serve it with a crisp salad and garlic bread and you have a full meal in 30 minutes.

Ingredients

• Seasonings: Use 1/2 teaspoon each dried oregano and dried parsley, 1/2 teaspoon mustard powder, and 1/4 teaspoon garlic powder. The dried herbs add depth when fresh herbs are not handy. I keep McCormick dried parsley in the pantry for consistency.
• Butter: 4 tablespoons salted butter. Salted butter gives the sauce a rounder flavor. If you only have unsalted butter, add 1/4 teaspoon salt to taste.
• Garlic: 3 cloves fresh garlic, minced. Fresh garlic is essential; it gives a bright backbone that garlic powder cannot replace.
• Flour: 2 tablespoons all-purpose flour. This creates a light roux to thicken the sauce without lumps.
• Broth: 1 cup chicken broth. Use low-sodium if watching salt. Vegetable broth can be substituted to make it vegetarian.
• Half and half: 1 cup half and half for a creamy but not overly heavy texture. You can use 2% milk for a lighter version, though the sauce will be thinner.
• Lemon juice: 3 teaspoons fresh lemon juice. The acid brightens the dish and balances the richness of the butter and cheese.
• Parmesan: 3/4 cup finely grated Parmesan from a block. Grating from a block ensures smooth melting and far better flavor than pre-grated cheese.
• Spinach: 1 1/2 cups packed fresh baby spinach. Fresh wilts quickly into the sauce; if using frozen, thaw and squeeze dry before adding.
• Pasta: 1/2 pound ziti rigati or penne. The ridges help the sauce cling to each piece for better bites.

Instructions

Prep: Bring a large pot of salted water to a rolling boil while you measure ingredients and grate cheese. Start the pasta when you start the sauce so they finish around the same time. Salt the water with about 1 tablespoon per 4 quarts to season the pasta inside out. Cook the Pasta: Add the pasta to boiling water and cook according to package directions until al dente. Do not overcook; al dente pasta will finish in the sauce and avoid becoming mushy. Reserve 1/4 cup of pasta cooking water before draining. Brown the Butter and Garlic: Melt 4 tablespoons butter in a large skillet over medium-low heat for about 2 minutes until it foams and takes on a light tan color. Add the minced garlic and cook until fragrant, 30 to 45 seconds. Watch closely to prevent burning; lift the pan and swirl occasionally to distribute heat evenly. Make the Roux: Increase heat to medium and whisk in 2 tablespoons flour, stirring constantly for about 2 minutes until it turns a darker tan and the raw flour smell is gone. This step builds a nutty base and ensures the sauce will thicken smoothly. Add Liquids: Slowly whisk in chicken broth in small splashes to prevent lumps, then whisk in the half and half. Keep the heat at medium and stir until the mixture begins to thicken, about 2 to 3 minutes. If the sauce seems too thick, add a tablespoon of reserved pasta water at a time. Season and Finish: Stir in the dried seasonings, 3 teaspoons lemon juice, and reduce heat to low. Mix in the finely grated Parmesan a handful at a time until melted into a silky sauce. Stir in the spinach and let it wilt, about 1 minute. Combine and Serve: Drain the pasta and add it directly to the skillet, tossing to coat. Let it sit off heat for a minute; the sauce will thicken slightly as it stands. Serve immediately with extra Parmesan and a wedge of lemon if desired.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water to loosen the sauce and reheat gently over low heat so the sauce does not separate. For freezing, cool completely and pack into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. Avoid reheating in the microwave at high power which can make the cheese become grainy. Low and slow on the stovetop preserves silkiness.

Ingredient Substitutions

To make this vegetarian, substitute vegetable broth for chicken broth. For a lighter sauce replace half and half with whole milk plus 1 tablespoon of butter for richer mouthfeel. Use gluten-free all-purpose flour or a cornstarch slurry for thickening to make it gluten-free. Swap Parmesan for Pecorino Romano for a sharper flavor, but reduce salt since Pecorino is saltier. Adding a handful of sun-dried tomatoes offers a sweet-tart contrast.

Serving Suggestions

Serve with garlic bread or a simple green salad dressed in lemon vinaigrette to echo the citrus in the pasta. For protein add sliced grilled chicken, pan-seared mushrooms, or chickpeas for a vegetarian option. Garnish with extra grated Parmesan and freshly cracked black pepper. Pair with a light white wine such as Pinot Grigio or an unoaked Chardonnay for a balanced meal.

Cultural Background

This style of creamy pasta draws from Italian-American traditions where cream and cheese are used to create rich, comforting sauces that cling to shapes like ziti and penne. While classic Italian sauces often use olive oil and tomato bases, American home cooking popularized cream-based preparations that are quick and indulgent. The addition of lemon reflects Mediterranean influences where citrus brightens richer ingredients.

Seasonal Adaptations

Spring and summer: add cherry tomatoes and basil for freshness. Fall and winter: toss in roasted butternut squash or swap baby spinach for hearty kale that has been blanched. For holidays, fold in toasted pine nuts and a drizzle of browned butter for a nutty finish. Adjust lemon to taste as seasonal produce changes the overall flavor profile.

Meal Prep Tips

Cook the pasta slightly under al dente if preparing ahead so it does not overcook when reheated. Store sauce and pasta separately for best texture; combine and rewarm just before serving. Portion into individual meal prep containers with a wedge of lemon so each serving can be brightened on the spot. Toasted breadcrumbs keep well in a separate container and add crunch when sprinkled on top before serving.

This creamy spinach pasta is versatile, quick, and reliably delicious. It has become my go-to when I want something comforting that still feels a little elevated. Try it once and you may find it becomes a weeknight favorite at your house too.