This Speedy Spinach Spaghetti is a light yet satisfying Italian-inspired dish that comes together in under 40 minutes. The star of the show is a velvety smooth sauce made from fresh spinach, blended with just a touch of cream cheese, milk, and red wine vinegar for a bright, tangy finish. It&# 226;ÂÂs naturally low-fat and vegan-friendly (if you substitute the dairy), making it perfect for health-conscious cooks or those seeking a lighter evening meal. The earthy sweetness of the spinach pairs beautifully with the mild flavor of thin spaghetti or linguine, creating a comforting plate that feels both simple and sophisticated. Serve it hot for a family-friendly dinner thatâÂÂs easy to make and even easier to clean up after.
Speedy Spinach Spaghetti
Description
This Speedy Spinach Spaghetti is a light yet satisfying Italian-inspired dish that comes together in under 40 minutes. The star of the show is a velvety smooth sauce made from fresh spinach, blended with just a touch of cream cheese, milk, and red wine vinegar for a bright, tangy finish. It&# 226;ÂÂs naturally low-fat and vegan-friendly (if you substitute the dairy), making it perfect for health-conscious cooks or those seeking a lighter evening meal. The earthy sweetness of the spinach pairs beautifully with the mild flavor of thin spaghetti or linguine, creating a comforting plate that feels both simple and sophisticated. Serve it hot for a family-friendly dinner thatâÂÂs easy to make and even easier to clean up after.Ingredients
Directions
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Bring a large pot of salted water to a boil. Add the spaghetti or linguine and cook according to package directions until al dente.
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While the pasta cooks, thaw the frozen spinach and squeeze out all excess liquid using a clean kitchen towel or cheesecloth.
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In a blender or food processor, combine the drained spinach, cream cheese, skim milk, red wine vinegar, chicken bouillon granules, and dried Italian herbs.
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Blend the mixture on high speed until completely smooth and creamy.
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Pour the blended spinach sauce into a saucepan and warm over medium-low heat, stirring occasionally, until heated through.
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Once the pasta is done, drain it well in a colander.
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Add the hot drained pasta to the saucepan with the spinach sauce.
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Toss gently until the pasta is evenly coated with the sauce.
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Serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 2.0g8%
- Sugars 0.6g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute the cream cheese and skim milk with a plant-based alternative like cashew cream or silken tofu.
If you donâÂÂt have chicken bouillon granules, you can use vegetable bouillon or a pinch of salt and garlic powder for seasoning.
Fresh spinach can be used instead of frozen; simply wilt it in a pan with a splash of water before blending.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.
Add a sprinkle of nutritional yeast or Parmesan cheese (if not vegan) for extra umami flavor.
