Spinach and Parmesan Pasta

Tender pasta coated in garlic butter and wilted spinach. Parmesan adds a creamy texture and an umami note that binds everything together without being heavy.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 561
• Protein: 21 g
• Carbs: 80 g
• Fat: 17 g

Ingredients

• 400 g Dried pasta ( linguine or spaghetti type )
• 500 g Spinach ( fresh, stemmed )
• 60 g Parmesan cheese ( freshly grated )
• 30 g Minimum butter sweet
• 1 tbsp Extra virgin olive oil
• 2 piece Garlic ( finely minced )
• 1 pinch Nutmeg
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Blanch the spinach

   Plunge the spinach into boiling salted water for 1 minute. Cool immediately in ice water to keep the vibrant green color, then squeeze firmly between your hands to extract all water.

2. Cook the pasta

   Cook the dry pasta in a large amount of salted water. Remove them one minute before the indicated time so they stay firm. Reserve a ladle of cooking water before draining.

3. Sauté garlic and herbs

   In a sauté pan, melt the butter with the olive oil. Add the minced garlic. When the smell of brown butter arises and the garlic is translucent, add the roughly chopped spinach.

4. Binding and finishing

   Toss the pasta into the pan. Pour in the reserved cooking water, nutmeg, and parmesan. Stir vigorously: the starch will create an emulsion that coats each pasta in a glossy veil.

Chef's tips

• Never throw away all the pasta water: its starch is the key to binding the fat and cheese into a smooth sauce.
• Squeeze the spinach like a sponge after blanching, otherwise they will release water and ruin the texture.

Storage

Store in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to loosen the sauce.