Some nights call for a bowl of pasta and nothing else. This one is rich without being heavy, thanks to a little pasta water that turns the cream into a glossy sauce.
It comes together in the time it takes the penne to boil.
Creamy Garlic Penne Pasta
A silky garlic cream sauce, a squeeze of lemon and a handful of spinach. A weeknight pasta that tastes like a restaurant dish.
Ingredients
Method
- Boil the penne in well-salted water until just al dente. Save a cup of the pasta water, then drain.
- Melt the butter in a large pan over medium heat. Cook the garlic for 30 seconds until fragrant.
- Pour in the cream and simmer gently for 3 minutes. Stir in the Parmesan until smooth.
- Add the pasta, spinach and a splash of pasta water. Toss until the spinach wilts and the sauce coats the pasta.
- Finish with lemon zest, lemon juice and plenty of pepper.
Notes
Best eaten fresh. Loosen leftovers with a splash of milk when reheating.
Tips for success
- Do not skip the pasta water. It is what makes the sauce cling.
- Add grilled chicken or white beans for extra protein.
- Keep the heat at medium-low so the cream does not split.
Leave a Reply