Creamy Spinach Pasta

Check ingredients as you prepare them. These checks stay on this page.

• 8 ounces uncooked pasta
  Ingredient note

  Source: 8 ounces uncooked pasta
• 2 tablespoons butter
  Ingredient note

  Source: 2 tablespoons butter
• 1/2 tablespoon flour
  Ingredient note

  Source: 1/2 tablespoon flour
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 1/4 cup dry white wine or chicken/veg broth
  Ingredient note

  Source: 1/4 cup dry white wine or chicken/veg broth
• 1 cup heavy/whipping cream
  Ingredient note

  Source: 1 cup heavy/whipping cream
• 1/2 teaspoon Italian seasoning
  Ingredient note

  Source: 1/2 teaspoon Italian seasoning
• 1/2 cup freshly grated parmesan cheese
  Ingredient note

  Source: 1/2 cup freshly grated parmesan cheese
• 3 cups fresh baby spinach
  Ingredient note

  Source: 3 cups (packed) fresh baby spinach
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)

1. Boil a salted pot of water for the pasta and cook it al dente according to package directions. You will need to reserve some hot pasta water prior to draining it.
2. When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium-high heat. Once it melts, add the flour in and cook for about 1 minute, stirring fairly often.
3. Add in the garlic, followed by the wine (or broth). Let it bubble until it's reduced by half (about 30 seconds to 1 minute).
4. Whisk in the cream so the flour dissolves completely, then add in the Italian seasoning. Cook for a few minutes until the sauce has thickened up to your liking.
5. Stir in the parmesan cheese and take the pan off the burner.
6. Add the spinach to the skillet, and toss until it's wilted (use tongs or two spoons). I add in a few tablespoons of the hot pasta water prior to draining the pasta to make this process easier.
7. Add the drained pasta to the skillet and toss until coated. Season with salt & pepper as needed (I'm generous with both - there is a lot of spinach in here) and serve right away.