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Lighter Spinach Alfredo Pasta

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This Lighter Spinach Alfredo Pasta is a creamy yet healthier take on a classic comfort dish, featuring whole milk, reduced butter, and nutrient-rich spinach, perfect for a quick, budget-friendly vegetarian meal.

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, to taste

4 cups baby spinach

Instructions

  1. Bring a large pot of water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain and set aside.
  2. In a deep skillet or large pot, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Lower heat to medium-low. Add whole milk and cream cheese (cut into chunks) to the skillet. Whisk continuously until cream cheese melts completely.
  4. Stir in grated Parmesan cheese and whisk until the sauce simmers gently and thickens. Season with salt and black pepper to taste.
  5. Add baby spinach to the sauce and stir until wilted.
  6. Add cooked pasta to the skillet and toss to coat evenly with the sauce. Serve immediately.

Notes

  • Use gluten-free pasta to make the recipe gluten-free.
  • Thawed and drained frozen spinach can be used instead of fresh spinach.
  • Add grilled chicken or shrimp for extra protein.
  • Use dairy-free alternatives for a dairy-free version.
  • Red pepper flakes can add a spicy kick.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat with a splash of milk to maintain creaminess.

Nutrition

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