Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy spinach and Pepper Pasta

Creamy Spinach and Pepper Pasta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • Kosher salt
  • 1 pound fusilli or other pasta of choice
  • 2 TB olive oil or avocado oil
  • 2 cloves garlic, lightly crushed
  • 5 cups baby spinach leaves (5 ounces)
  • Freshly ground pepper
  • 1 1/2 cups grated Pecorino Romano OR parmesan cheese (6 ounces)
  • *1 cup mascarpone cheese (8 ounces), at room temperature OR Substitute 8 oz cream cheese mixed with 1/4 cup sour cream, 2 TB cream, optional you can add a 1/2 TB lemon ( I left this out this time ) —mix together first and then use instead of the mascarpone cheese—**
  • Optional–add grilled or shredded chicken before serving.

Instructions

  1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.
  2. Reserve 3/4 cup of the cooking liquid, then drain the pasta.
  3. Meanwhile, heat the olive or avocado oil in a large, high-sided skillet over medium heat.
  4. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard.
  5. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.
  6. Remove the skillet from the heat and add the pasta.
  7. Add the Pecorino Romano or parmesan cheese and 2 teaspoons each salt and pepper, and toss until coated.
  8. In a medium bowl, whisk together the reserved cooking liquid and the mascarpone (or cream cheese, sour cream, cream and lemon juice) cheese until smooth.
  9. Pour over the pasta and toss until coated. Season with salt and freshly ground pepper.
  10. Transfer the pasta to a large bowl and serve.