Creamy Spinach Pasta Sauce Recipes

Steps:

• Add the ricotta to a large bowl; season well with salt and pepper and set aside.
• Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water and drain.
• Prepare your sauce while the pasta cooks: If using, cook the pine nuts in a deep 12-inch skillet over medium heat until toasted, stirring occasionally to make sure they do not burn, 2 to 3 minutes. Transfer to a small bowl.
• Wipe skillet clean and melt the butter over medium-low heat. Add the garlic and sauté until pale golden, about 2 minutes. Add the spinach, stirring it in by the handful if needed, and cook until it wilts, adding a few tablespoons of the pasta water to help it along if needed, about 4 minutes. Season with salt.
• Add the cream, bring to a simmer over medium heat and cook until sauce begins to thicken slightly, about 2 minutes more. Stir in the nutmeg then season with salt and pepper. Add the cooked pasta directly to the skillet and toss until the noodles are glossy with sauce.
• Turn off heat and stir in the prepared ricotta, thinning the sauce with a bit of pasta cooking water if needed. Taste and adjust seasonings as needed. Divide among bowls. Top with pine nuts, if using, and pass grated pecorino or Parmesan at the table.

Steps:

• Saute garlic in butter over very low heat for 2 minutes.
• Add wine, bring to a boil, add spinach and reduce heat to low.
• Add cream cheese and stir until melted.
• Add milk, increase heat to medium high and stir until sauce is smooth and heated through.
• Remove from heat, add Parmesan and stir until cheese melts.
• Serve over hot, drained pasta.

Steps:

• Bring a large pot of water to a boil, and salt it. Plunge the spinach into the boiling water, and cook for no more than a minute; transfer to an ice bath with a slotted spoon. Drain well, and squeeze with your hands to remove as much water as possible.
• Put the cream and spinach in a blender or food processor, and purée. Transfer the mixture to a medium saucepan over medium heat. Add the butter, and sprinkle with salt, pepper and nutmeg if you're using it. Cook, stirring occasionally, until the mixture gently bubbles and thickens; add more cream for a thinner sauce. Taste, and adjust the seasoning and serve hot.

Steps:

• Bring large pot of water to a boil.
• Add 1 tablespoon salt and spinach- Cook 1 minute.
• Using slotted spoon, remove spinach (reserve water for pasta) and transfer to bowl of cold water.
• Drain and squeeze dry.
• Chop coarsely.
• Bring spinach water back to a boil. Meanwhile, in food processor fitted with steel blade, mince garlic if using.
• Add cottage cheese and blend until fairly smooth.
• Add cooked spinach and milk and blend until smooth.
• Add nutmeg and salt and pepper to taste. Transfer to shallow serving bowl.
• Add pasta to boiling water, stirring to prevent sticking.
• Cook until just tender, about 10 minutes- Drain well.
• Add pasta to bowl with spinach sauce and toss to coat.
• Sprinkle with Parmesan and toss again.
• Serve hot.

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.

Steps:

• Heat butter in a saucepan over low heat; cook spinach in the melted butter until warmed, about 1 minute. Add cream and cream cheese to spinach mixture; cook and stir until cream cheese is melted, about 5 minutes.
• Fold Parmesan cheese and garlic powder into spinach mixture; season with salt and pepper. Simmer until sauce is thickened and smooth, about 10 more minutes.