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Spinach Sauce Pasta

Prep Time 5 mins
Cook Time 15 mins


  • 1 lb fresh spinach leaves
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • ½ c grated parmesan cheese
  • 1 pound angel hair pasta veggie made pasta or zucchini noodles are great options too
  • Sea salt and freshly ground black pepper to taste


  • Soak spinach leaves in the sink with cold water, rinse and repeat until clean.
  • Spin in a salad spinner or pat dry with paper towels to remove excess moisture.
  • Heat olive oil in a large skillet on medium-high.
  • Add garlic and sauté until it starts to brown (about 1 minute).
  • Add spinach to skillet and gently toss with oil, garlic, and a pinch of salt and pepper until evenly coated.
  • Cover the pan, and cook until spinach is wilted (about 1 minute).
  • Mix again. Cover the pan and continue to cook for 1 minute.
  • Remove from heat, and set aside.
  • Cook pasta following instructions on the back of the box. Reserve 1 cup pasta water.
  • In a food processor (or blender), add ½ c of pasta water, cooked spinach, and parmesan and puree until the sauce is smooth. (Add more pasta water as needed to desired thickness)
  • Add the spinach sauce back to the pan over medium-high heat, and heat through.
  • Pour in more water if needed and season with salt and pepper.
  • Plate pasta and pour ½ c spinach sauce over noodles. Top with parmesan or red pepper flakes.


Use veggie pasta or zoodles instead of wheat pasta.