Pasta with Creamed Spinach and Butter

August 3rd, 2011

Pasta with Creamed Spinach and Butter

I like pasta covered in butter and cream as much as the next guy, but even I will admit that it’s a wee bit indulgent. The addition of fresh spinach, however, can add a nice touch of healthy greenery that plays surprisingly well with all that butter and carbs. We got this recipe from the farmer’s market we now visit each week, and it’s definitely a keeper! This really changed up boring old pasta.

I love recipes like this – hardly a “recipe” at all. Take a few good quality ingredients, combine, and enjoy.

Pasta with Creamed Spinach and Butter

  • 3 TB butter
  • 1 cup heavy cream
  • 2 lbs fresh spinach
  • 1 lb thin pasta
  • Pinch of nutmeg
  • Lemon
  1. Rinse spinach leaves. Bring a large of pot of salted water to a boil and add spinach to the pot. Cook for 1 minute and then remove, cool and chop. Hold water at the boiling point while preparing the spinach.
  2. Boil one cup cream, 3 tablespoons butter and the spinach over medium heat and cook until thick, 5 minutes or more.
  3. While the cream is cooking, add the pasta to the boiling water and cook according to the directions. Drain and add to the cream mixture, incorporating the pasta gently into the sauce. Garnish with freshly grated nutmeg and/or lemon slices.
Pasta with Creamed Spinach and Butter
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“How can a nation be called great if its bread tastes like Kleenex?”
~ Julia Child