Name: One-Pot Spinach Alfredo Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian-inspired
Ingredients: ¼ tsp black pepper; ½ cup grated Parmesan cheese; ½ tsp salt; 1 cup low-sodium vegetable broth; 1 cup whole milk; 2 tbsp all-purpose flour; 2 tbsp unsalted butter; 3 cloves garlic, minced; 3 cups fresh baby spinach; 8 oz fettuccine pasta; Optional garnish: extra Parmesan, fresh parsley

Indulge in One-Pot Spinach Alfredo Pasta, a creamy, healthy dish with tender pasta and vibrant spinach in a rich sauce. This quick, Italian-inspired meal is perfect for weeknight dinners, offering wholesome flavors with minimal cleanup.

Why You’ll Love This Recipe

One-Pot Spinach Alfredo Pasta is a creamy, comforting delight that brings together tender pasta, nutrient-packed spinach, and a velvety Alfredo sauce in a single pot, making cleanup a breeze. Ready in under 30 minutes, this healthier take on a classic Italian dish uses lighter ingredients like milk and Parmesan for a guilt-free indulgence. Perfect for busy weeknights or cozy family dinners, its rich flavors and satisfying texture make it a crowd-pleaser. Highly customizable, it accommodates various dietary needs, and pairs beautifully with a side salad or garlic bread, delivering a wholesome, flavorful meal that feels both indulgent and nourishing.

Recipe Tips and Tricks

Use a Large Pot: Ensure enough space for pasta and sauce to cook evenly without sticking.
Stir Frequently: Stir pasta during cooking to prevent clumping and ensure even sauce coating.
Add Spinach Gradually: Wilt spinach in batches to avoid overcrowding and maintain texture.
Adjust Sauce Thickness: Add more milk for a thinner sauce or simmer to thicken.
Grate Cheese Fresh: Freshly grated Parmesan melts smoother and enhances flavor.
Reserve Pasta Water: Save a bit of starchy water to adjust sauce consistency if needed.

Yield: 4 Servings

One-Pot Spinach Alfredo Pasta

One-Pot Spinach Alfredo Pasta, a creamy, healthy dish with vibrant spinach, perfect for quick dinners.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

¼ tsp black pepper
½ cup grated Parmesan cheese
½ tsp salt
1 cup low-sodium vegetable broth
1 cup whole milk
2 tbsp all-purpose flour
2 tbsp unsalted butter
3 cloves garlic, minced
3 cups fresh baby spinach
8 oz fettuccine pasta
Optional garnish: extra Parmesan, fresh parsley

Instructions

Prep Ingredients: Mince garlic and measure out pasta, spinach, and Parmesan for a smooth start.
Melt Butter: In a large pot over medium heat, melt butter until it begins to foam.
Sauté Garlic: Add minced garlic and cook for 1 minute until fragrant and golden.
Make Roux: Sprinkle in flour, whisking for 1-2 minutes to form a smooth paste.
Add Liquids: Slowly pour in vegetable broth and milk, whisking to avoid lumps.
Cook Pasta: Add fettuccine and salt to the pot; simmer for 10-12 minutes, stirring occasionally, until al dente.
Wilt Spinach: Stir in spinach in batches, cooking for 1-2 minutes until just wilted.
Add Cheese: Off heat, stir in Parmesan until melted and sauce is creamy; add pepper.
Adjust Consistency: If too thick, add a splash of milk or reserved pasta water; stir well.
Serve with Flair: Plate the pasta, sprinkle with extra Parmesan and parsley, and enjoy this creamy delight!

Notes

Stir frequently to prevent pasta from sticking to the pot during cooking.
Add spinach at the end to maintain its vibrant color and texture.
Leftovers are great reheated with a splash of milk for creaminess.
Serve with garlic bread or a green salad for a complete, healthy meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 308Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 33mgSodium 625mgCarbohydrates 37gFiber 2gSugar 4gProtein 12g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Pasta: Fettuccine is traditional for Alfredo; whole wheat adds fiber, penne works too.
Spinach: Fresh baby spinach adds nutrients and color; frozen spinach can substitute if thawed.
Parmesan Cheese: Freshly grated Parmesan offers nutty, salty depth; Pecorino Romano is sharper.
Milk: Whole milk creates a creamy sauce; 2% or plant-based milk lightens it.
Garlic: Freshly minced garlic adds bold aroma; garlic powder is a quick alternative.
Butter: Unsalted butter provides richness; olive oil is a lighter substitute.
Flour: All-purpose flour thickens the sauce; cornstarch works for gluten-free diets.
Vegetable Broth: Low-sodium broth adds depth; chicken broth can substitute for non-vegetarian.

Variations and Substitutions

Pasta Swap: Use penne, rotini, or gluten-free pasta for different textures or dietary needs.
Greens Alternatives: Swap spinach for kale, arugula, or Swiss chard for varied flavors.
Dairy-Free: Use plant-based milk and vegan Parmesan for a dairy-free version.
Protein Add-In: Add grilled chicken, shrimp, or tofu for a heartier meal.
Gluten-Free: Use gluten-free pasta and cornstarch instead of flour for thickening.
Veggie Boost: Include mushrooms, zucchini, or cherry tomatoes for extra nutrition.
Spicy Twist: Add red pepper flakes or cayenne for a subtle heat kick.

Storage Options

Refrigerator: Store in an airtight container for up to 3 days; reheat gently to avoid curdling.
Freezer: Freeze sauce separately for up to 2 months; thaw in the fridge before reheating.
Reheating: Warm on the stovetop with a splash of milk to restore creaminess.
Meal Prep: Store pasta and sauce separately for easy reheating and assembly.