One-Pot Creamy Pasta and Greens

By Ali Slagle

Updated January 21, 2021

  • Christopher Simpson for The New York Times. Food Sstylist: Simon Andrews.
Media 1 of 1
Total Time
40 minutes
Rating
4(1,590)
Comments
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In this recipe, frozen spinach, pasta and a whole lot of milk come together to create a satisfying pasta dish that will remind you of the best creamed spinach you’ve ever had. Stir the mixture often and vigorously to help the pasta release its starch and create a rich sauce. The lemon peel provides a bright citrus flavor, but you can leave it out. If you’d like a spicy version, add a dash of red-pepper flakes along with the shallot and garlic. You can also substitute different greens: Instead of frozen spinach, you can use 2 cups of chopped dark leafy greens, like chard or kale.

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Ingredients

Yield:4 servings

  • 2 tablespoons unsalted butter

  • 3 garlic cloves, finely chopped

  • 1 shallot, finely chopped

  • Kosher salt and black pepper

  • 5 cups whole milk, plus more as needed

  • 10 ounces frozen chopped spinach

  • 2 wide lemon peel strips

  • 10 ounces ditalini, orzo or pearl couscous

  • ½ cup finely grated Parmesan, plus more for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

77 grams carbs; 58 milligrams cholesterol; 611 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 6 grams fiber; 1144 milligrams sodium; 28 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.

  2. Step 2

    Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.

  3. Step 3

    Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it’s OK if the sauce looks a little soupy.

  4. Step 4

    Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.

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Ratings

4 out of 5
1,590 user ratings
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Comments

Emily

Absolutely delicious. I added a bit of white wine and let it cook down with the shallots and garlic. I also added a can of artichoke hearts at the very end. Highly recommend!

RM

Decided to do 1/2 water 1/2 milk (2.5 cups of both) for less calories and it was still super delicious and creamy. Also added peas! Yum!

BA

Very high reward:effort ratio, can see this being a weeknight regular. Added some beans to round it out, full pound each of orzo and spinach, was perfect al dente in only 10 min with 5 cups of milk.

Shannon

5/5, 10/10, obsessed with this, I've already made it twice. I used coconut milk for mine and have mixed lacinato kale, frozen spinach and curly green kale depending on what i had on hand - my fav was the lacinato kale, freshly chopped. The flavour is out of this world even though it's so simple! I add a little heat - red pepper flakes or chili crisp if eating it as a main but it also goes beautifully as is, as a side.

Birdita

Thoroughly enjoyed! Will try doubling the spinach next time and serving with halved grape tomatoes.

Tani Spielberg

I'd toss in a can of white beans during the cooking phase, and then finish with crumbled feta and lemon wedges. Amazing spring pasta idea.

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