Quick and easy spaghetti with spinach and garlic. A delicious 30-minutes recipe using frozen spinach and other pantry ingredients.
Spaghetti with Frozen Spinach and Garlic
This recipe is so simple that I have difficulty finding something to say about it! Except that it is absolutely delicious. A quick dish of spaghetti with spinach and garlic using mostly pantry ingredients, like pasta, frozen spinach, and Parmesan. Even the cream can be bought as a pantry ingredient nowadays.
And another bonus when making spaghetti with frozen spinach: it takes less than 30 minutes to have dinner on the table.
This spaghetti with spinach recipe can be made using entirely pantry ingredients, I know I never have to buy anything extra whenever I cook it. I often make this dish on a Sunday afternoon or evening when I cannot go shopping and I don’t have much fresh stuff in the fridge anyway.
- Frozen spinach is a super convenient ingredient, I am sure I always have one or two bags of it in the freezer. I actually use frozen spinach much more often than I use fresh spinach.
- Fresh spinach is great, but it is rarely available where I live, so I can’t plan in advance when I want to cook a spinach dish.
- Then, I really don’t like cleaning it.
- It takes ages to remove all those stems, it always comes in huge packages, that don’t fit in the refrigerator, but once you’ve cooked it down a little you are left with a handful of spinach.
- It doesn’t keep long. Unless I cook it the day I bought it or the next day tops, I am sure to throw away quite a lot of it because it is already wilted.
- So, frozen spinach it is.
- I use it for making this spinach pasta dish, for soups, for dips, for making creamed spinach, for pretty much anything except for salads.
- You can easily remove the exact amount you need from the bag or box, it doesn’t always have to be thawed before using, it is a great addition to many dishes.
- You can buy it in advance and always have it when needed.
- Milk and cream
- Lemon juice
- Some spices
All pantry ingredients, including the cream. Fresh cream has quite a long life in the fridge anyway, but I always have some long-life milk and cream in the cellar anyway, especially nowadays…
Garlic also keeps well for a longer period of time. You should store it at room temperature in a room with moderate humidity, and preferably in a dark place. Here is everything you have to know about storing garlic.
Parmesan is also a kind of cheese that, when properly kept, lasts for months.
Fresh lemon juice is always best, but if you don’t have it, feel free to use a small amount of lemon juice from a bottle.
How to cook spaghetti with frozen spinach?
As mentioned above, you don’t even have to thaw the frozen spinach in advance, and that makes this spinach pasta dish a super quick affair as well.
- Set the water for the pasta. While the water and the pasta cooks, prepare the spinach sauce.
- Place the frozen spinach and a small amount of water in a saucepan. Stir until it defrosts. Of course, if you thought about thawing it before, you can skip this step. But I really never think about it in time…
- Once the spinach is thawed and the water almost entirely evaporated, add the milk, cover the pot and simmer for 5 minutes.
- Add the cream, grated garlic, nutmeg, salt, and pepper. Stir well and let the sauce thicken for about 2 minutes.
- Adjust the taste with lemon juice, more salt, and pepper.
- Add the Parmesan, stir well and adjust the taste again.
- Mix with the cooked spaghetti and serve immediately with more Parmesan grated over.
More frozen spinach recipes
Spinach Roll – Delicate spinach roll filled with cheese and herbs, a nice, fresh appetizer for an easy brunch.
Spinach Chicken Curry – A healthier and simplified version of the famous chicken saag, this easy spinach chicken curry will definitely satisfy your curry cravings.
Beef Potato Curry with Spinach – Comforting, easy to make and flavorful beef potato curry with spinach and yogurt.
Spinach Meatball Casserole – A layer of potatoes, one of spinach, meatballs, and cheese: all combined into one dish. What could you want more?
Pin it for later!
First published: 24 April, 2017.
Last updated: 25 March, 2020.
- 400 g/ 14 oz spaghetti
- 400 g/ 14 oz frozen spinach
- 50 ml/ 1.7 fl.oz/ ¼ cup water
- 150 ml/ 5 fl.oz/ 2/3 cup milk
- 100 ml/ 3.4 fl.oz/ scant 1 cup heavy cream
- 3 garlic cloves
- some nutmeg
- fine sea salt and pepper
- 1-2 teaspoon fresh lemon juice
- 50 g/ 1.7 oz/ 1/2 cup freshly grated Parmesan
- Bring a large pot of water to a boil. Cook the spaghetti according to the package's instructions.
- In the meantime place the frozen spinach in a small pot, add the water, cover and let thaw stirring often. If your spinach is already thawed skip this step.
- When the spinach is thawed and the extra water is almost entirely evaporated, add the milk to the pot, cover and let the spinach cook for about 5 minutes.
- Add the cream, grated garlic, nutmeg, salt, and pepper to taste and stir for another 2 minutes, the sauce should thicken slightly.
- Adjust the taste with 1-2 teaspoons of fresh lemon juice and more salt and pepper if necessary.
- Add the freshly grated Parmesan, stir well and mix the sauce with the drained spaghetti.
- Serve immediately with more grated Parmesan, green salad or tomato salad.
Nutrition Information:Yield: 4 Serving Size: 1/4 of the dish
Amount Per Serving: Calories: 557Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 42mgSodium: 624mgCarbohydrates: 84gFiber: 6gSugar: 4gProtein: 22g