Creamy Spinach Rigatoni
A creamy and delicious pasta dish that combines rigatoni with fresh spinach in a rich sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 8 oz Rigatoni (cooked al dente) Cook according to package instructions.
- 3 cups Fresh spinach Use fresh spinach for the best taste.
- 2 tablespoons Unsalted butter
- 1 medium Onion (finely diced)
- 2 cups Heavy cream For a lighter version, swap with half-and-half.
- 1 cup Parmesan cheese (freshly grated) Plus extra for serving.
- 1 tablespoon All-purpose flour
- ¼ teaspoon Ground nutmeg
- 1 ½ teaspoons Salt Divided into two portions.
Instructions
Preparation
- On medium high heat, melt the butter with some olive oil.
- Add the diced onion and 1 teaspoon of salt, sauté for 5 minutes until the onion turns soft and translucent.
- Pour in the heavy cream and let it cook, stirring frequently, until it thickens, about 5 minutes.
- In a small bowl, whisk the flour with 3 tablespoons of water until smooth.
- Stir the flour mixture into the sauce and cook for another 5 minutes until the sauce thickens further.
Cooking
- Stir in the grated Parmesan cheese, ground nutmeg, and fresh spinach.
- Simmer until the spinach wilts, about 3-5 minutes.
- Add the cooked rigatoni to the skillet and toss to coat the pasta evenly in the creamy spinach sauce.
Notes
This dish pairs wonderfully with a fresh side salad or warm garlic bread. Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, portion out servings and store in airtight containers for up to a month.