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Recipe details
Creamy Spinach Pasta
Farfalle pasta tossed with a creamy spinach sauce, garlic, oregano, black pepper, and mozzarella.
≈ 185 kcal/100 g · ≈ 791 kcal/serving
20 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dried farfalle pasta100 g
fresh spinach105 g
water for spinach puree120 ml
water for boiling pasta1,000 ml
garlic cloves, minced2 pcs
heavy cream60 ml
shredded mozzarella18 g
olive oil15 ml
dried oregano1 g
ground black pepper0.5 g
salt2 g
Cookware and utensils
large pot
colander
high-speed blender or food processor
large skillet or sauté pan
measuring cup
measuring spoons
wooden spoon or spatula
Directions
01
Bring the pasta-boiling water to a rolling boil.
Products
water for spinach puree — 1,000 ml
Action
boil
Time
8 min
Temperature
100°C (212°F)
02
Add the salt to the boiling water.
Products
salt — 2 g
Action
add
Time
1 min
Temperature
100°C (212°F)
03
Cook the farfalle in the salted water until al dente, stirring occasionally.
Products
dried farfalle pasta — 100 g
Action
cook
Time
10 min
Temperature
100°C (212°F)
04
Reserve 60 ml (¼ cup) of the pasta water and drain the pasta.
Products
dried farfalle pasta — 100 g; water for spinach puree — 1,000 ml
Action
drain
Time
1 min
Temperature
no heat
05
Blend the spinach with the spinach-purée water until smooth.
Products
fresh spinach — 105 g; water for spinach puree — 120 ml
Action
blend
Time
2 min
Temperature
no heat
06
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
1 min
Temperature
175°C (350°F)
07
Sauté the minced garlic until fragrant.
Products
garlic cloves, minced — 2 pcs
Action
sauté
Time
1 min
Temperature
175°C (350°F)
08
Sauté the spinach purée until its raw smell subsides.
Products
fresh spinach — 105 g; water for spinach puree — 120 ml
Action
sauté
Time
3 min
Temperature
175°C (350°F)
09
Add the heavy cream, oregano, and black pepper to the skillet.
Products
heavy cream — 60 ml; dried oregano — 1 g; ground black pepper — 0.5 g
Action
add
Time
1 min
Temperature
175°C (350°F)
10
Cook the spinach sauce.
Products
heavy cream — 60 ml; dried oregano — 1 g; ground black pepper — 0.5 g
Action
cook
Time
1 min
Temperature
175°C (350°F)
11
Toss the drained pasta with the spinach sauce and reserved pasta water.
Products
dried farfalle pasta — 100 g; water for spinach puree — 1,000 ml
Action
toss
Time
1 min
Temperature
175°C (350°F)
12
Melt the mozzarella into the pasta.
Products
shredded mozzarella — 18 g
Action
melt
Time
1 min
Temperature
175°C (350°F)
13
Transfer the pasta to a serving plate.
Products
dried farfalle pasta — 100 g
Action
serve
Time
1 min
Temperature
no heat
14
Garnish the pasta with the remaining mozzarella.
Products
shredded mozzarella — 18 g
Action
garnish
Time
1 min
Temperature
no heat
Recipe sources
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