Parmesan and Spinach Penne Pasta

Parmesan and Spinach Penne Pasta is the ultimate dream for those of us who love creamy pasta dishes! Loaded with parmesan and heavy cream, this pasta is a delightful, non-apologetic dish that provides so much comfort food happiness. Let’s just say the healthy spinach balances out the calorie-heavy ingredients!

Yes, I know, I’m posting another pasta recipe, but in my defence, this Parmesan and Spinach Penne Pasta is very different – it’s got penne, spinach, and lots of parmesan!  I’m such a sucker for pasta; everyone close to me knows that I love to eat pasta, but more importantly, I can cook pasta extremely well!  I’m not just saying that; it’s true!  I think I’m an old Italian momma on the inside.  🙂

Personally, I think people are afraid to properly cook pasta.  In most of my experiences with eating pasta dishes that were not cooked at home, the pasta noodles are almost always overcooked.  I refuse to overcook pasta, and if in the off chance I do, my world comes crumbling down around me.  Seriously, Dear Reader!  Pasta has the be the easiest thing to cook, and I already can’t properly cook rice, so I can’t add another basic item to the list.

Yes, you read that correctly. I cannot cook rice.  But, that’s a story for another time.  When cooking pasta, always – and, I mean always – cook the pasta for a minute or two less than what is recommended on the package.  And, never be tempted to cook it just a little bit more. 

Properly cooked pasta will have a little bite left to it.  It’s not like the days of eating Kraft Dinner in you college years when the noodles were so overcooked that they collapsed.  Remember eating that particular mac and cheese that you didn’t need to chew?  You know what I’m talking about!

Way back in the day – I say that, even though it’s only been a few years ago – an Italian told me that I make pasta just like an authentic Italian.  That is something I’ve never forgotten.  And, the secret is not the sauce, it’s how you cook the pasta.  Here are my steadfast pasta cooking rules!

COOKING PASTA 101

Do not add oil to the water.  They say to do it so the pasta doesn’t stick.  That’s so wrong and so not right!  Once you put the pasta into the water, give it a good stir.  This will ensure the pasta doesn’t stick together. Secondly, add lots of salt.  I’m serious; pasta needs salty water.  I always add a good heaping teaspoon of salt to my pasta water.  It’s the only chance you’ll have to season the noodles, so don’t be afraid to salt accordingly.  Lastly do not overcook.  The pasta will continue to cook a little bit even after you’ve drained the pasta water away.  And, it will also continue to cook when you toss it with the sauce. That concludes today’s pasta lesson.

Ok, fast forward to present day.  I’m living with John.e.  And, I hear it all of the time.  He constantly praises my pasta dishes.  And, if there’s ever a time when I’m not happy with the end result of a pasta recipe, he very quickly blames it on the brand of pasta.  (Maybe he’s being really sincere, or maybe he just wants me to keep cooking pasta so that I’m less tempted to start cooking more non-vegetarian dishes!  Who knows!?  Either way, I’ll take the compliment!)

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. 

• Pasta – Any short pasta will work – macaroni, penne, fusilli, etc. Be sure to undercook your pasta on the extreme side. The cooked pasta will continue to cook in the ground beef mixture, so you won’t want to cook it all the way through in the beginning stages.
• Garlic – Use fresh garlic for best results.
• Onion – Use white or yellow onion here. On occasion, I have prepared this dish with shallots too.
• Spinach – Baby spinach works best, but any spinach will do. You can even use frozen chopped spinach. If you do, thaw it first and squeeze it dry.
• Olive Oil
• Butter – I like salted butter here. It’s more flavourful. If you only have unsalted butter, taste and season accordingly.
• Heavy Cream – Sometimes called whipping cream. As long as it’s a minimum of 35%
• Parmesan Cheese – I love to use freshly grated parmesan whenever possible, but I’m not against the kind bought in a can either if that fits better into your grocery budget. However, with that said, pasta is always best with freshly grated parmesan.
• Salt and Ground Black Pepper

HOW TO MAKE PARMESAN AND SPINACH PENNE PASTA

Start by heating the olive oil and butter in a large skillet over medium heat. Add the onions, salt, and pepper, and sauté until lightly browned and then add the minced garlic and sauté for 2 minutes. Next, add the spinach, 2 or 3 cups at a time, and completely wilt it.

Pour in the half and half, add the parmesan cheese, and lower the heat. Continue to cook the sauce until the cream has thickened slightly. Finally, add the cooked, drained pasta to the sauté pan and toss to coat. Serve immediately and garnish with more parmesan cheese.

PARMESAN CHEESE

I know a wedge of parmesan – even a small one – can be anywhere from 12 to 20 dollars. So, you can use other cheeses that will save you a few bucks. My go-to cheese if I can’t get good parmesan is pecorino romano. It has a very similar taste and texture.

I have another option that’s a little outside the box, but don’t knock it until you try it! Have you heard of nutritional yeast? It’s quite good and is an ingredient many vegans will use as a parmesan alternative.

Nutritional yeast is a deactivated yeast commonly used as an ingredient in creamy, dairy-free cheese substitutes. You can often find it used as a topping for foods like my Doritos Cool Ranch Popcorn.

I’ve also used it in my Homemade Ranch Seasoning, which is great stirred into buttermilk to make a salad dressing. Or into sour cream for a very tasty ranch dip! I’ve also used it in this Garlic Bread recipe. Honestly, Dear Reader, it’s delicious!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!