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Yes, I know, I’m posting another pasta recipe, but in my defence, this one is very different – it’s got penne, spinach, and lots of parmesan!  I’m such a sucker for pasta; everyone close to me knows that I love to eat pasta, but more importantly, I can cook pasta extremely well!  I’m not just saying that; it’s true!  I think I’m an old Italian momma on the inside.  🙂

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And, living with John.e, I hear it all of the time.  He constantly praises my pasta dishes.  And, if there’s ever a time when I’m not happy with the end result of a pasta recipe, he very quickly blames it on the brand of pasta.  (Maybe he’s being really sincere, or maybe he just wants me to keep cooking pasta so that I’m less tempted to start cooking more non-vegetarian dishes!  Who knows!?  Either way, I’ll take the compliment!)

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This particular pasta dish is inexpensive and quick to pull together.  I love that it’s loaded with so much spinach, and the saltiness of the parmesan and the butter carries throughout the dish so well.  And, well, how can one go wrong with cheese, butter, and cream?  It’s really not possible, now is it!?  I’m glad you agree.  Let’s get to the recipe; enough waiting around.

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Parmesan and Spinach Penne Pasta

Course: Main Course
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Lord Byron's Kitchen
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Ingredients

  • 500 grams penne pasta
  • 2 cloves garlic, minced
  • 1 large onion, finely diced
  • 8-10 cups fresh spinach, washed and roughly chopped
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter
  • 2 cups half and half 5% cream
  • 1 cup grated parmesan cheese, plus more for garnish
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions

  1. Start by heating the olive oil and butter in a large skillet over medium heat.
  2. Add the onions, salt, and pepper, and sauté until lightly browned and then add the minced garlic and sauté for 2 minutes.
  3. Next, add the spinach, 2 or 3 cups at a time, and completely wilt it.
  4. Pour in the half and half, add the parmesan cheese, and lower the heat. Continue to cook the sauce until the cream has thickened slightly.
  5. Finally, add the cooked, drained pasta to the sauté pan and toss to coat.
  6. Serve immediately and garnish with more parmesan cheese.
Nutrition Facts
Parmesan and Spinach Penne Pasta
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.

 

Parmesan and Spinach Penne Pasta

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This Post Has 7 Comments

  1. ROFL ... I think there's an old Italian grandma inside all of us! My husband will eat an entire pan of spaghetti for dinner, saying "Thanks for cooking between bites" It is nice to be appreciated!
  2. Now this looks proper... Butter and cream are much more at home in savoury dishes as far as I am concerned, I'm hoping to have a spinach crop this year but reckon this would taste great with Sorrel which we already have, I'll let you know :D
  3. Cheese, butter, and cream are the trifecta for perfect pasta dishes. Good thing the spinach balances it all (ahaha... or something like that...). Sounds delicious!
  4. I made this tonight because I had all the ingredients on hand; my only change was to add a pinch of red pepper flakes. Absolutely delicious! I will definitely make again.

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