Ingredients
12 oz linguine or fettuccine
4 cups low-sodium vegetable broth
3 cloves garlic, minced
2 cups fresh baby spinach
1/2 cup heavy cream or coconut milk
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1/2 teaspoon crushed red pepper flakes
Salt and black pepper to taste
Instructions
Step 1: Heat olive oil in a large deep skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Step 2: Add the dry pasta to the skillet. Pour in the vegetable broth, ensuring the pasta is as submerged as possible.
Step 3: Bring the liquid to a boil, then reduce the heat to a simmer. Cook for about 10-12 minutes, stirring frequently to prevent the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed.
Step 4: Stir in the heavy cream and fresh baby spinach. Continue to cook for 1-2 minutes until the spinach has wilted and the sauce is creamy.
Step 5: Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste and serve immediately.
Notes
Ensure you stir frequently to release the starches which create the creamy sauce.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Healthy Dinner
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg
Keywords: one pot pasta recipes, quick dinner, creamy pasta, healthy dinner ideas
