Print

Lighter Spinach Alfredo Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A lighter version of the classic spinach Alfredo pasta, offering a creamy and flavorful dish without the heaviness of traditional Alfredo sauce. This version uses whole milk, reduced butter, and fresh spinach for a healthier twist.

Ingredients

12 oz. penne pasta

2 Tbsp butter

2 cloves garlic, minced

2 cups whole milk

6 oz. cream cheese

3/4 cup grated Parmesan

1/4 tsp salt

Freshly cracked black pepper

4 cups baby spinach

Instructions

  1. Bring a large pot of water to a boil. Add the penne pasta and cook until al dente. Drain and set aside.
  2. In a deep skillet or pot, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
  3. Reduce the heat to medium-low. Add the whole milk and cream cheese (cut into chunks) to the skillet. Whisk until the cream cheese has fully melted into the milk.
  4. Stir in the grated Parmesan cheese and continue to whisk until the sauce reaches a gentle simmer and thickens. Season with salt and freshly cracked black pepper.
  5. Add the fresh spinach to the sauce, stirring until it wilts and becomes tender.
  6. Combine the cooked pasta with the spinach Alfredo sauce, tossing to coat evenly. Serve immediately.

Notes

  • For added protein, consider incorporating grilled chicken breast or sautéed shrimp.
  • Substitute Parmesan with Pecorino Romano for a sharper flavor.
  • Frozen spinach can be used, but ensure it is thawed and drained thoroughly before adding to the sauce.
  • For extra depth of flavor, try adding sautéed mushrooms or sun-dried tomatoes.
  • For a dairy-free version, use plant-based alternatives for butter, cream cheese, and milk.

Nutrition

Find it online: http://recipesbyjanet.com/lighter-spinach-alfredo-pasta-recipe/