Spinach Pasta Sauce

Packed with greens and with a creamy texture that pairs so perfectly with any noodles, this Spinach Pasta Sauce is a most delicious green pasta sauce. And it's ready in about the same amount of time as it takes to cook the pasta!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 331kcal

Author Amy Palanjian

Equipment

Ingredients

2 tablespoons olive oil
1 teaspoon minced garlic (feel free to double this)
½ cup finely diced onion (optional but recommended)
11 ounces baby spinach
1 pound pasta
1 cup ricotta cheese (or thawed frozen peas)
½ cup grated Parmesan cheese
Salt and pepper to taste
Lemon zest, cracked black pepper, minced basil or parsley, and/or additional Parmesan cheese (optional, for serving)

US Customary - Metric

Instructions

Add the olive oil to a medium skillet over medium-low heat. When warm, add the garlic and onion, if using. Stir and cook for 2 minutes or until fragrant.
Add the spinach and stir to wilt.
When wilted, turn off the heat, cover, and let sit for 5 minutes.
(If you are using the option with the peas, add them to the pan before you cover it so they thaw as the pan sits.)
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve one cup of the pasta cooking water. Drain the pasta and set aside.
Add the spinach mixture, the ricotta cheese, 2 tablespoon of the pasta cooking water, and the Parmesan to a blender. Blend very smooth, adding a little more water if needed to blend well.
Add as much sauce as you like to the cooked pasta and season to taste with salt and pepper. (You may have a little sauce left over after tossing with the cooked pasta to coat, depending on how saucy you want it. You can save that for another meal.) Serve with additional Parmesan cheese and optional toppings, if desired.

Video

Notes

- You can make the sauce ahead or store leftovers in an airtight container in the fridge for up to 5 days. Or freeze in a freezer container for up to 6 months. Thaw to use.
- Store leftovers of the pasta tossed with the sauce in an airtight container in the fridge for up to 5 days. Warm through to serve.
- The garlic and onion helps to balance the spinach flavor. Feel free to double my amounts if you prefer more flavor.

- Use baby spinach or full-size spinach here.

- To make this dairy-free, substitute thawed frozen peas for the ricotta cheese.

- Season to taste with salt.

- Add lemon zest, cracked black pepper, crushed red pepper, or minced fresh herbs such as basil or parsley to the top of portions for more flavor.

Nutrition