Spaghetti Spinach Alfredo with Roasted Vegetables

• 8 oz spaghetti
• 2 cups fresh spinach
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup unsalted butter
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups mixed vegetables (zucchini, bell peppers, mushrooms), chopped
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme

Steps

1. 1 Preheat oven to 400°F. Toss chopped vegetables with olive oil and thyme, spread on a baking sheet, and roast for 20 minutes.
2. 2 Meanwhile, cook spaghetti according to package instructions.
3. 3 In a large skillet, melt butter over medium heat. Whisk in heavy cream, garlic powder, salt, and pepper. Simmer gently for 5 minutes.
4. 4 Reduce heat to low and stir in Parmesan cheese until melted and sauce is smooth.
5. 5 Add spinach to the sauce and cook until wilted.
6. 6 Reserve 1/2 cup pasta water, then add cooked spaghetti to the sauce, tossing to coat. Add reserved pasta water as needed for desired consistency.
7. 7 Serve spaghetti topped with roasted vegetables.

Equipment

• Large pot
• Skillet
• Baking sheet

Variations

• Add grilled chicken for extra protein.
• Substitute butternut squash for a fall twist.

Substitutions

• Use almond milk for a lighter sauce.
• Replace Parmesan with nutritional yeast for a vegan option.

Pairings

• Serve with crusty garlic bread.
• A glass of Chardonnay complements the creamy sauce.

Nutrition

Tips

• For a richer flavor, toast your garlic powder in the butter before adding cream.
• Roast vegetables ahead of time for a quick weeknight meal.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop with a splash of milk or cream.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Finish with a sprinkle of fresh parsley for a pop of color.

FAQ