Make a creamy, cheesy, and colorful pasta sauce while still getting your children to eat their spinach!
It’s not always easy to get young children to eat spinach. Some kids won’t touch anything green, except maybe grapes. Others may not like the slightly bitter or grassy taste. However, with this spinach pasta sauce recipe, that will all change. You can thank the ricotta and Parmesan cheeses for adding rich, creamy, cheesy goodness to the meal. A little lemon juice adds a subtle tang to the sauce.
You can sauté your vegetables in olive oil or butter, but I prefer olive oil for all its incredible health benefits. Be careful if you want to switch to butter, as it can burn—no one wants that. If you see your garlic and onions starting to brown, turn down the heat a little. Burnt garlic can become bitter. You only need about three minutes to wilt the spinach. Remember to stir it around in the skillet. This dish comes together quickly and easily. You get a complete, delicious, and nutritious meal on the table in only 20 minutes.
Any type of pasta works with this spinach sauce. I’ve made it with red lentil pasta for added color, and the kids thought that was cool. You can also use zucchini, butternut squash, or other veggie noodles in place of the pasta. Using fun pasta shapes is a great way to get the children to enjoy this dish. Adding meatballs, diced cooked chicken, turkey, or ham, or other veggies, such as roasted or sautéed mushrooms and bell peppers, is also fun and makes for a more filling dish.
Tips for making perfect pasta every time
It takes more than a delicious spinach pasta sauce to make this dish shine. Everything hinges on the quality of the pasta. Now, I don’t mean going out and buying freshly made pasta or making it yourself. You can easily turn any box of pasta from the grocery store into a masterpiece by following a few simple steps.
It all begins with salt! For years, I never salted my pasta water and wondered why my pasta always tasted bland, even with flavorful sauces. Watch any cooking show or ask any chef, and they will tell you to be generous with the salt you add to the water. Add up to one tablespoon of salt to each gallon of water. Adjust the amount if making a smaller amount and using less water. The second step is to be patient and wait for the salted water to come to a rolling boil before adding the pasta—and don’t crowd the pot! If you put too much pasta in a pot that’s too small, it will stick together rather than cook properly.
Adding oil to the water is another no-no, as it makes the pasta slippery and prevents the sauce from clinging to it. Don’t forget to stir the pasta immediately and then every few minutes to prevent sticking and clumping. Don’t overcook the pasta—it should be al dente, which means slightly firm but not undercooked. Finally, remember to remove at least one-half cup of pasta water from the pot and set it aside before draining the pasta. The starchy water will help the sauce cling to the pasta later. Follow these simple tips and you’ll have perfect pasta every time.
How do I store leftovers?
Allow the spinach pasta sauce to cool to room temperature, then refrigerate in an airtight container for up to 5 days. Do not let it sit out at room temperature for more than 2 hours. You can also freeze the chilled sauce in a freezer-safe container or zippered bag for up to 3 months. I also like to freeze it in ice cube trays to pull out smaller amounts for other recipes. Store the frozen cubes in freezer bags. Don’t forget to label it with the date. Defrost the sauce overnight in the refrigerator, then reheat it on the stove over medium heat or in the microwave, stirring after every minute. Adding a tablespoon of water before reheating will help loosen the sauce.
*Note: If you have leftover pasta with sauce, you can also refrigerate it as above for up to 5 days, reheating it in the microwave.
Serving suggestions
Although this spinach pasta sauce makes a complete meal when served with your favorite pasta, it is also a great side dish. It makes for a colorful meal when served alongside Salmon Croquettes, Poached Salmon, or Instant-Pot Pork Chops. A Delicious Italian Chopped Salad is another great accompaniment to the pasta. Add some Italian Wedding Cookies and a scoop of this Mint Chocolate Chip Ice Cream Recipe for the perfect ending to a great meal.
Spinach Pasta Sauce
Ingredients
- 1 1/2 tablespoons olive oil
- 3 cloves garlic minced
- 1/2 cup finely diced onion
- 11 ounces baby spinach
- 16 ounces pasta of your choice
- 1 cup ricotta cheese
- 1 tablespoon lemon juice
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Additional grated Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook for about 2 minutes until softened.
- Add the baby spinach and cook until it is wilted, about 3 minutes. Then, remove the skillet from the heat and let the mixture sit for 5 minutes.
- While the spinach rests, bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of the pasta water and drain the pasta.
- In a blender, combine the spinach mixture, ricotta, lemon juice, Parmesan, onion powder, and 2 tablespoons of the reserved pasta water. Blend until smooth, and season with salt and pepper. Add more reserved pasta water if needed to reach your desired consistency.
- Toss the cooked pasta with the blended sauce in a pan over low heat for 1-2 minutes. If desired, garnish with fresh basil and additional Parmesan cheese when serving.
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