You know that amazing Garlic Butter Sautéed Spinach we shared earlier? Well, I’ve been making it so often that I started wondering what would happen if I tossed it with some pasta.
The result? This incredible Garlic Butter Spinach Pasta has become my go-to weeknight dinner.
The beauty of this dish lies in its simplicity. The combination of garlic, butter, lemon, and spinach creates layers of flavor that keep you coming back for more.
What You’ll Love About This Recipe
- Quick but cozy – This comes together in about 25 minutes, but tastes like something you’d make on a slow Sunday. Easy enough for weeknights, comforting enough for anytime.
- Everyday ingredients, amazing flavor – Garlic, butter, lemon, spinach, and pasta—nothing fancy, but they work together like a dream.
- Light, but filling – It’s not heavy, but it keeps you satisfied. Great if you want something nourishing without feeling weighed down.
- Make it your own – Add chicken, shrimp, or extra veggies—whatever you have on hand. It’s super flexible and still tastes amazing.
- No cream, still creamy – That reserved pasta water? It’s the secret to that silky, buttery sauce. No heavy cream needed.
- Smells like heaven – Honestly, the moment the garlic hits the butter, people will come wandering into the kitchen asking what you’re cooking.
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Ingredients
- For the Pasta:
12 ounces linguine or spaghetti: Long pasta shapes work best for twirling with the spinach
Salt for pasta water: Properly salted water seasons the pasta from the inside out
For the Complete Dish:
3 tablespoons unsalted butter: Extra butter creates a silky sauce that coats the pasta
3 garlic cloves, gently crushed and peeled: More garlic balances the larger portion size
10-12 ounces baby spinach, washed and dried well: Use the same prep as our previous recipe
Salt and freshly ground black pepper, to taste
1 large lemon, halved: Fresh lemon juice brightens every bite
½ cup freshly grated Parmesan cheese: Adds protein and that savory umami flavor
Extra lemon wedges for serving
Notes on Ingredients
- Baby spinach works best because it wilts quickly and has tender leaves that won’t overpower the pasta. If you only have mature spinach, just trim those thick stems carefully and give it an extra thorough wash.
- Fresh garlic makes all the difference here – pre-minced just won’t give you that same aromatic punch when it hits the hot butter. The smell alone will have your family gathering in the kitchen.
- Pasta water is your secret weapon in this recipe. That starchy water helps bind everything together and creates a silky sauce. Don’t forget to save a cup before you drain the pasta.
- Freshly grated Parmesan melts beautifully into the warm pasta, while pre-grated cheese often clumps up. The few extra minutes of grating are worth it for the smooth, creamy finish.
How to Make Garlic Butter Spinach Pasta?
Directions
- A big pot of water goes on the stove first. Let it come to a rolling boil, and don’t forget to salt it well—it should taste like mild seawater. This helps season the pasta from the inside out.
- Once the water’s boiling, the pasta goes in and cooks according to the package directions until it’s al dente—that sweet spot where it’s tender but still has a bit of bite. Right before draining, scoop out a full cup of that pasta water and set it aside. This starchy water is key later.
- While the pasta’s cooking, grab a large sauté pan and set it over medium heat. You’re using the same garlic butter method from the garlic tossed spinach recipe—butter and crushed garlic go in and cook together until the butter turns golden brown and smells nutty.
- As soon as the butter shifts from plain to toasty and almost hazelnut-like, it’s ready. Keep a close eye on it—this change happens fast and can go from perfect to burnt in seconds.
- With the butter just right, turn the heat up and add in your spinach like you did in the previous recipe. It’ll wilt down quickly, in a minute or two, and soak up all that garlicky butter.
- Now’s the part that turns this into a pasta dish. Add your drained pasta straight into the pan with the spinach. Use tongs to toss everything together, and if it looks a little dry, pour in small splashes of that reserved pasta water until it looks glossy and well coated.
- Take the pan off the heat and use your tongs to fish out the garlic cloves. Season everything with salt and pepper, then squeeze a lemon over the top. That bit of acid brightens up the whole dish and cuts through the richness.
- Give it a taste and adjust however you like. Maybe it needs a little more salt, maybe an extra squeeze of lemon. Let your palate guide you—it’s the best tool you’ve got.
Health Benefits and Weight Management
This pasta dish offers several advantages for those watching their weight. Spinach is incredibly low in calories but high in nutrients, meaning you get maximum nutrition for minimal caloric impact. The fiber content helps you feel satisfied longer, reducing the likelihood of snacking between meals.
The protein from both the pasta and Parmesan cheese supports muscle maintenance, which is crucial for maintaining a healthy metabolism. When you’re trying to manage your weight, preserving muscle mass helps your body burn calories more efficiently throughout the day.
Variations
Protein boost: Grilled chicken, sautéed shrimp, or Italian sausage turns this into an even heartier meal. Just cook your protein separately and toss it in at the end.
Vegetable additions: Cherry tomatoes, roasted red peppers, or sautéed mushrooms add color and extra nutrition without complicating the cooking process.
Creamy version: A splash of heavy cream or a dollop of cream cheese creates a richer sauce for special occasions.
Herb twist: Fresh basil or oregano stirred in just before serving adds aromatic complexity.
FAQs
Can I use frozen spinach instead of fresh?
Fresh spinach works much better here because it maintains its texture and doesn’t release excess water. If you must use frozen, thaw it completely and squeeze out all the water first, but expect a softer texture.
What if my pasta seems dry?
That reserved pasta water is your solution. Add it gradually while tossing until you reach the right consistency. The starch in the water helps create a silky sauce.
Can I make this ahead of time?
This dish tastes best fresh, but you can prep the spinach and grate the cheese ahead. The actual cooking only takes 15 minutes, so it’s pretty quick for a fresh meal.
How do I prevent the garlic from burning?
Keep the heat at medium when browning the butter, and watch it carefully. If the garlic starts browning too fast, lower the heat immediately. Burnt garlic tastes bitter and will ruin the dish.
Can I use a different type of pasta?
Long pasta shapes like linguine, spaghetti, or angel hair work best because they coat well with the butter sauce. Short pasta can work too, but you might need a bit more pasta water to help everything stick together.
Garlic Butter Spinach Pasta
Course: Dinner, Lunch, MainCuisine: Italian4
servings9
minutes15
minutes24
minutesIngredients
12 ounces linguine or spaghetti
3 tablespoons unsalted butter
3 garlic cloves, crushed and peeled
10-12 ounces baby spinach, washed and dried
Salt and pepper to taste
1 large lemon, halved
½ cup freshly grated Parmesan cheese
Directions
- Bring a large pot of salted water to boil and cook pasta until al dente. Reserve 1 cup pasta water before draining.
- Brown butter with garlic in large pan over medium heat following our previous Garlic Butter Sautéed Spinach technique.
- Wilt spinach in the garlic butter on high heat for 1-2 minutes as shown in the previous recipe.
- Toss drained pasta with the spinach mixture, adding pasta water as needed.
- Remove garlic cloves and season with salt, pepper, and fresh lemon juice.
- Serve immediately with Parmesan cheese and lemon wedges.
