Description
- Creamy, healthy spinach pasta made with whole wheat pasta, light evaporated milk sauce, Parmesan, and sun-dried tomatoes. A quick weeknight dinner that satisfies.
Ingredients
Scale
- 8 ounces whole wheat pasta
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 (12-ounce) can reduced-fat evaporated milk
- ⅓ cup grated Parmesan cheese
- 2 cups baby spinach
- ⅓ cup sun-dried tomatoes
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley or basil
Instructions
- Cook pasta in salted water until al dente; reserve 1 cup pasta water.
- Melt butter in a skillet, sauté garlic, seasoning, salt, and pepper.
- Whisk in flour and cook until golden.
- Slowly add evaporated milk, whisk until thickened.
- Stir in Parmesan until smooth and creamy.
- Add spinach in batches until wilted; stir in sun-dried tomatoes.
- Mix in pasta and lemon juice; adjust sauce with pasta water as needed.
- Top with herbs and extra Parmesan. Serve warm.
Notes
- Use freshly grated Parmesan for best results.
- Add red pepper flakes or Dijon mustard for extra flavor.
- Swap evaporated milk with unsweetened cashew or oat milk for dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 419
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 30mg