Garlic Parmesan One-Pot Spaghetti with Spinach

• 12 oz spaghetti
• 3 cups chicken broth
• 1 cup water
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 cloves garlic, minced
• 5 cups fresh spinach, packed
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup butter
• Fresh parsley, for garnish

Steps

1. 1 In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
2. 2 Add spaghetti, chicken broth, water, salt, and pepper to the pot. Stir to combine.
3. 3 Bring to a boil, then reduce heat to low, covering and letting it simmer for 8 minutes.
4. 4 Stir in the spinach and cook until wilted, about 2 minutes.
5. 5 Stir in the heavy cream and butter, cooking until the sauce slightly thickens, about 2 minutes.
6. 6 Remove from heat and stir in Parmesan cheese until melted and creamy.
7. 7 Serve immediately, garnished with fresh parsley.

Equipment

• Large pot with lid
• Wooden spoon
• Measuring cups and spoons

Variations

• Add cooked chicken or shrimp for extra protein.
• Include a dash of red pepper flakes for a spicy kick.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute spinach with kale for a heartier green.

Pairings

• A crisp white wine like Pinot Grigio.
• Garlic bread for an indulgent touch.

Nutrition

Tips

• For extra cheesy flavor, add an extra sprinkle of Parmesan on top.
• Reserve a bit of pasta water to adjust the sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop, adding a bit of milk or broth to loosen.

Serving Suggestions

• Pair with a simple green salad.
• Serve with warm, crusty bread for dipping.

FAQ