Silky, fragrant, and vibrant green, Creamy Pesto Spinach Penne delivers rich Italian comfort food on a tight schedule. Tubular penne pasta is enveloped in a luxurious cream sauce infused with herbaceous basil pesto, fresh baby spinach, tender garlic, and freshly grated Parmesan.
The secret to a luscious sauce that coats every ridge without separating is Whisking Pesto and Cream with Reserved Starchy Pasta Water off the Flame. The starch in the hot pasta water naturally emulsifies the fats from the oil-based pesto and heavy cream, forging a glossy, cohesive glaze.
Why You’ll Love This Quick Pasta
- Under 15 Minutes: Utilizes fast-boiling penne for a high-reward weeknight dinner.
- Double Basil Punch: Concentrated basil pesto and sweet heavy cream create a balanced, fragrant sauce.
- Ridget-Coating Texture: Penne rigate holds the velvety pesto cream inside every tube.
- Effortless Vegetarian Dinner: Nutrient-rich baby spinach adds color and body without meat.
Key Ingredients Overview
- Pasta: 8 oz penne pasta (preferably penne rigate with outer ridges).
- Pesto Base: ⅓ cup high-quality basil pesto (store-bought or homemade).
- Aromatics & Fat: 1 tablespoon olive oil or butter and 3 garlic cloves (minced).
- Cream & Cheese: ¾ cup heavy cream (or half-and-half) and ½ cup freshly grated Parmesan cheese.
- Greens & Finishers: 2 cups fresh baby spinach, 1 teaspoon lemon juice, ¼ teaspoon red pepper flakes, salt, and black pepper.
- Starch Liquid: ½ cup reserved starchy pasta cooking water.
Step-by-Step Instructions
1.Boil Penne & Reserve Starch Water:8-9 min.
Bring a large pot of salted water to a rolling boil. Add penne and cook for 8 to 9 minutes until al dente. Scoop out ½ cup of starchy pasta water before draining, then drain the pasta and set aside.
2.Sauté Garlic in Olive Oil:2 min.
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute until soft and fragrant without letting the garlic brown.
3.Build the Pesto Cream Sauce:2 min.
Pour heavy cream and basil pesto into the skillet with the garlic. Stir continuously over low-medium heat for 1 to 2 minutes until gently simmering and uniform in color.
4.Fold Spinach, Pasta & Emulsify:2 min.
Lower heat completely. Add cooked penne, fresh baby spinach, grated Parmesan cheese, and a splash (2–3 tablespoons) of reserved pasta water into the skillet. Toss continuously for 1 to 2 minutes until the spinach wilts and the sauce turns silky.
5.Finish & Serve Hot:1 min.
Stir in fresh lemon juice and adjust salt and pepper to taste. Garnish with extra grated Parmesan or pine nuts, and serve immediately while piping hot!
Expert Tips for Success
- Grate Fresh Parmesan Cheese: Pre-packaged shredded cheeses contain anti-caking starches that cause cream and pesto sauces to turn grainy; grate a block of Parmesan fresh for smooth melting.
- Keep Heat Low When Adding Pesto: Basil loses its vibrant bright green color and sweet aromatic flavor if boiled aggressively. Keep the flame low once the pesto enters the pan.
- Emulsify with Pasta Water: Add reserved starchy pasta water a tablespoon at a time if the sauce feels too thick—it binds oil and cream instantly.
The Recipe Card
- Prep Time: 3 mins
- Cook Time: 11 mins
- Total Time: 14 mins
- Yield: 3–4 Servings
Ingredients:
- 8 oz Penne Pasta
- ⅓ cup Basil Pesto
- 1 tbsp Olive Oil & 3 Garlic Cloves (minced)
- ¾ cup Heavy Cream
- ½ cup Freshly Grated Parmesan Cheese
- 2 cups Fresh Baby Spinach
- 1 tsp Lemon Juice & ¼ tsp Red Pepper Flakes
- ½ cup Reserved Pasta Water
Instructions:
Boil penne until al dente; scoop out ½ cup pasta water before draining. Sauté minced garlic and red pepper flakes in olive oil over medium heat for 1 minute. Whisk in heavy cream and basil pesto until simmering. Lower heat, add cooked penne, spinach, Parmesan, and a splash of pasta water. Toss for 1–2 minutes until spinach wilts and sauce is silky. Finish with lemon juice and serve hot!
