Creamy Spinach Rigatoni
Creamy Spinach Rigatoni
Ingredients
- 1 pound rigatoni pasta, cooked according to package directions
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup diced onion, finely diced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, shredded, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground, plus more for garnish
- 5 ounces fresh spinach
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil and butter in a large braiser or deep skillet over medium heat.
⏱️ 1 min
- 3
Once the butter is melted and combined with the oil, add the diced onion. Sauté for 3-5 minutes, or until softened and translucent.
⏱️ 4 min
- 4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 5
Stir in the shredded Parmesan cheese and black pepper until the cheese is melted and the sauce is smooth.
⏱️ 2 min
- 6
Add the fresh spinach to the sauce. Stir continuously until the spinach wilts completely, about 2-3 minutes.
⏱️ 3 min
- 7
Add the cooked rigatoni pasta to the pan with the creamy spinach sauce. Toss thoroughly until the pasta is well coated.
⏱️ 2 min
- 8
Serve immediately, garnished with additional shredded Parmesan cheese, freshly ground black pepper, and chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Spinach Rigatoni
- 1 pound rigatoni pasta, cooked according to package directions
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup diced onion, finely diced
- 1 1/2 cups heavy cream
- 1 cup Parmesan cheese, shredded, plus more for garnish
- 1/2 teaspoon black pepper, freshly ground, plus more for garnish
- 5 ounces fresh spinach
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook according to package directions until al dente. Drain and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil and butter in a large braiser or deep skillet over medium heat.
⏱️ 1 min - 3
Once the butter is melted and combined with the oil, add the diced onion. Sauté for 3-5 minutes, or until softened and translucent.
⏱️ 4 min - 4
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
⏱️ 2 min - 5
Stir in the shredded Parmesan cheese and black pepper until the cheese is melted and the sauce is smooth.
⏱️ 2 min - 6
Add the fresh spinach to the sauce. Stir continuously until the spinach wilts completely, about 2-3 minutes.
⏱️ 3 min - 7
Add the cooked rigatoni pasta to the pan with the creamy spinach sauce. Toss thoroughly until the pasta is well coated.
⏱️ 2 min - 8
Serve immediately, garnished with additional shredded Parmesan cheese, freshly ground black pepper, and chopped fresh parsley.
⏱️ 1 min