Spinach pasta

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

225 grams pasta (penne, rigatoni, spaghetti)

1 tbsp olive oil or extra virgin olive oil, plus more to serve

2-3 garlic cloves, finely sliced or minced

300g baby spinach, washed (English spinach fine too)

¼ tsp fine salt, plus more to taste

140g cream cheese

30g freshly grated parmesan cheese, plus more to serve

¼ tsp ground nutmeg

black pepper, to taste

Directions

Cook your pasta until al dente following the package directions. Before draining, reserve at least 1/2 cup of pasta cooking water and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat.

Add garlic and cook for about 1 or 2 minutes until fragrant (make sure you don't burn it).

Add part of the spinach and season with salt. Stir until wilted adding handful of spinach at a time.

When the spinach are wilted but still bright green, stir in cream cheese and 1/3 cup of pasta cooking water (don't add all the reserved water straight away, but save the rest in case you need to loosen the sauce when you add pasta to the skillet).

Then add grated parmesan cheese and nutmet to the sauce and give a good stir. The sauce will be ready in a couple of minutes.

Drain pasta, add to the skillet and toss to combine. Serve immediately ¼with a drizzle of extra virgin olive oil, black pepper and freshly grated parmesan cheese. Enjoy.

Nutrition

• Calories: 544 kcal
• Total Fat: 25 g
• Saturated Fat: 12 g
• Cholesterol: 60 mg
• Sodium: 567 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 19 g