Description
This creamy spinach rigatoni is a delightful, comforting dish, perfect for any pasta lover.
Ingredients
Scale
- 12 ounces Rigatoni (cooked al dente)
- 2 tablespoons Unsalted Butter (substitute with olive oil if desired)
- 1 medium Onion (finely diced)
- 1 cup Heavy Cream (or non-dairy cream for a lighter alternative)
- 2 tablespoons All-Purpose Flour (whisk with water for smooth blend)
- 1/4 teaspoon Ground Nutmeg (use sparingly)
- to taste Salt (adjust based on cheese salinity)
- 1/2 cup Parmesan Cheese (freshly grated)
- 4 cups Fresh Spinach (can use frozen if well-thawed and drained)
Instructions
- In a large skillet over medium-high heat, melt the butter with a splash of olive oil until frothy.
- Add the finely diced onions and a sprinkle of salt; sauté for about 5 minutes until translucent.
- Pour in the heavy cream, stirring frequently until the sauce thickens, about 5 minutes.
- Whisk flour with a little water until smooth, then stir into the sauce, cooking for an additional 5 minutes.
- Stir in the grated Parmesan, ground nutmeg, and fresh spinach; allow to simmer until spinach wilts, approximately 3-5 minutes.
- Toss in the cooked rigatoni, ensuring each piece is generously coated with the creamy sauce.
- Immediately plate your creamy spinach rigatoni, garnished with extra Parmesan if desired.
Notes
- For a lighter dish, consider using non-dairy cream.
- Adjust the salt based on the cheese’s salinity.
- You can replace unsalted butter with olive oil if preferred.
- Frozen spinach can be used, but ensure it’s well-thawed and drained.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg