Spinach Sauce for Pasta

"This is a great after-work recipe when things are running late. It takes just 15 minutes from beginning to end if you get your water boiling for the pasta as soon as you walk in the door. This makes enough sauce for about 1 pound of pasta, the variety is up to you! I serve this with crusty bread and a quickly tossed green salad."
 
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photo by Marla Swoffer photo by Marla Swoffer
photo by Marla Swoffer
Ready In:
15mins
Ingredients:
7
Yields:
2 1/2 cups
Serves:
6
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ingredients

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directions

  • In a 2-qt. saucepan over medium heat, in hot butter, cook spinach and salt 10 minutes.
  • Reduce heat to low; add remaining ingredients; mix sauce well; cook sauce until just heated through, do not boil!

Questions & Replies

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Reviews

  1. If you like green food, this is for you! I made this together with my two youngest Dornettes last night, and in spite of their "but it's green!" comment, supper was a success! I used a huge bunch of fresh spinach and chiffonaded it with my mezzaluna before cooking it in the butter. I added just a dash of Hungarian paprika. We had these with tri-color fusilli and a tall glass of chocolate milk to wash it down. Comfort food all the way! Thanks Jude!
     
  2. It was good, my DH and I loved it! I added chicken, lil bit Italian seasoning, and garlic. Thanks for sharing.
     
  3. This is wonderful. I was looking for a recipe to use both leftover pasta and spinach for a simple lunch, but didn't want a heavy alfredo. This was light and mild, but good. For the onion-lovers, I sauteed onions to add. I also threw in a few sundried tomatoes.
     
  4. This recipe was good, I didn't have any nutmeg, so I instead I used garlic, pepper, basil and a little sugar. The original sauce was a bit bland, however lacking the nutmeg it was most likely the problem. It was very easy and quick and the other half really liked it, will definitely make again, next time I will try it as written. Thanks for a quick weeknight meal!
     
  5. Easy, tasty and easy to adjust to own preferences! Added garlic, red bell pepper and some sausage and subbed the ricotta for cottage cheese and creme fraiche (some other reviewer wrote that too, great idea!) and the frozen spinach for fresh. Great fast meal and healthy kidspleaser :o)
     
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Tweaks

  1. My daughter has a reflux issue, so traditional spaghetti sauce doesn't work for her. This was so yummy, my 5 year old twins asked for seconds! I added sauteed onion, mushrooms and garlic. I also subbed fat free half and half for the milk and skipped the nutmeg. Thanks for the awesome recipe!
     
  2. This was great fun to try out! I used fresh spinach, olive oil spray & lots of minced garlic! I used the cottage cheese/sour cream substitute from another genius reviewer (I never have ricotta on hand!). I don't think the milk is necessary if using cottage cheese since my sauce was a bit runny. I didn't use any nutmeg & served it over julienned zucchini instead of pasta. Thank you for sharing; was a great experience!
     
  3. Delicious! I was craving greens tonight and this definately hit the spot. I used a bag of fresh baby spinach instead of the frozen and I added mushrooms and tomato for an absolutely fantastic flavor.
     

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