Rigatoni with Spinach Alfredo Sauce

• 12 oz rigatoni
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 4 tbsp unsalted butter
• Salt to taste
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 2 tbsp all-purpose flour
• 1/4 cup grated Parmesan for serving
• Fresh parsley for garnish

Steps

1. 1 Cook rigatoni in salted boiling water until al dente; drain and set aside.
2. 2 In a large skillet, melt 2 tbsp butter over medium heat. Add garlic and sauté until fragrant.
3. 3 Stir in flour to create a roux, cooking for 1 minute.
4. 4 Gradually whisk in heavy cream, stirring constantly until sauce thickens.
5. 5 Reduce heat to low and stir in 1 cup Parmesan cheese until smooth.
6. 6 Add spinach to the sauce and cook until wilted.
7. 7 Toss cooked rigatoni in the sauce until well coated.
8. 8 In the same skillet, melt the remaining 2 tbsp butter and toss with pasta for extra creaminess.
9. 9 Season with salt, black pepper, and nutmeg to taste.
10. 10 Serve garnished with additional Parmesan and fresh parsley.

Nutrition

Tips

• Use freshly grated Parmesan for the best flavor.
• If sauce is too thick, thin with a bit of pasta water.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream over low heat.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with garlic bread for a complete meal.

FAQ