This amazing Spinach Alfredo Pasta is so creamy and rich, yet never heavy. This recipe is easy and satisfying comfort food for the whole family.
When you got yourself a hectic day and need a little comfort food, this lightER Spinach Alfredo Pasta is perfect. This is basically pasta with butter, Parmesan, and salt and pepper, but with more whoooole lot of heavy cream.
Well, not exactly heavy cream, swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce. So, it’s no longer technically an alfredo, but it’s close enough for me to pretend and feel like I’m eating something super indulgent.
This Lighter Spinach Alfredo Pasta is definitely better when fresh, so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down. Just change the number of servings in the “servings” box on the recipe card below and the ingredients will auto-adjust.
For the veggie, you can use frozen spinach if necessary, just keep in mind that the texture will not be as nice as the fresh spinach. To use frozen spinach, thaw it completely, then squeeze out as much extra moisture as possible (or else it may turn your sauce green). Add the squeezed frozen spinach at the same point the fresh spinach is added in the recipe below.
Lighter Spinach Alfredo Pasta
- 12 oz. penne pasta
- 2 cloves garlic minced
- ¾ cup grated Parmesan
- 2 Tbsp butter
- 6 oz. cream cheese
- 2 cups whole milk
- 4 cups baby spinach
- ¼ tsp salt
- Freshly cracked black pepper
- Bring a large pot of water to a boil to cook the pasta. Once boiling, add the pasta and cook until al dente. Drain the pasta in a colander.
- While the pasta is cooking, prepare the sauce. Add the butter and minced garlic to a deep skillet or pot and sauté over medium heat for 1-2 minutes, or just until the garlic is soft and fragrant, but not brown.
- Turn the heat down to medium-low. Add the milk to the skillet along with the cream cheese (cut into chunks). Heat the milk and cream cheese while whisking, until the cream cheese has fully melted into the milk.
- Whisk in the grated Parmesan cheese and continue to whisk as the sauce comes up to a gentle simmer. When it reaches a simmer, the sauce will thicken. Turn the heat down to low to keep the sauce warm. Season the sauce with 1/4 tsp salt and a generous amount of freshly cracked pepper.
- Add the fresh spinach to the sauce and stir it in until it has wilted and become limp.
- Finally, add the cooked and drained pasta to the spinach alfredo sauce and stir to combine. Serve immediately.