Easy Garlic Butter Spinach Pasta

This easy garlic butter spinach pasta is a quick 20-minute dinner made with tender pasta, fresh spinach, garlic, butter, milk, and Parmesan cheese. It makes an easy meatless meal or a simple side dish using everyday ingredients.

Fresh spinach is sautéed in butter and garlic, then combined with milk and Parmesan to make a simple sauce before tossing everything with the cooked pasta.

Why You’ll Love This Recipe

• It’s such an easy recipe with hardly any prep!
• Cooks quickly, you can have this on the table in about 20 minutes. 
• You’ve got options – use whatever pasta and leafy greens you have on-hand.

Ingredient Notes

See the recipe card below for exact ingredient amounts. 

• Pasta: I chose to use rotini but you can use literally any type you have, just cook it as specified on the package. 
• Spinach: I use fresh baby spinach, any fresh spinach will work. 
• Parmesan cheese: I prefer freshly shredded Parmesan because it melts smoothly into the sauce, but pre-shredded Parmesan will also work.
• Butter: We use regular unsalted butter, if using salted butter you may want to reduce the amount of additional salt that is added. 
• Milk: I use regular milk because it’s something I always have on hand. Heavy cream or half-and-half can be used for a richer sauce.
• Garlic: For convenience we almost always use the pre-chopped garlic that comes in a jar, fresh garlic is also good. 
• Seasoning: This is seasoned simply with salt and black pepper.

How to Make Garlic Butter Spinach Pasta

1. Bring a large pot of water to a boil over high heat, drop the pasta and cook al dente according to the package directions, reducing the heat if necessary so it doesn’t boil over. See note below about when to do this based on what type of pasta you use. 
2. While the pasta cooks melt the butter in a large skillet over medium heat, add the spinach and cook until the spinach wilts, about 3-4 minutes, add the garlic and cook for a minute or two.
3. Add the milk, cheese, salt and pepper and cook until the cheese melts. Add the cooked pasta and stir to combine. Serve immediately.

Tips

• The spinach tends to clump together so I always separate it before serving. 
• The timing will depend on the type of pasta you use. For quick-cooking pasta, such as angel hair, start cooking the spinach when you put the water on. For pasta that takes about 10 minutes, start the spinach when you add the pasta to the boiling water. If the spinach sauce finishes first, keep it warm over low heat.

Substitutions and Additions

• Pasta: Spaghetti, short-cut pasta, or whole wheat pasta are all good options.
• Olive oil: Substitute olive oil for the butter, or use a combination of butter and olive oil. Plant-based butter will also work.
• Heavy cream or half-and-half: Either can replace the milk for a richer, thicker sauce.
• Garlic powder: Substitute ½ teaspoon garlic powder for the fresh garlic.
• Crushed red pepper flakes: Add a little for some heat.
• Fresh lemon: Add lemon juice, lemon zest, or both for a little brightness.
• Cream cheese: Add about 2 ounces with the milk for an extra-creamy sauce.

Storage and Reheating

Store in an airtight container for up to 3 days. Reheat individual servings in the microwave. It can be reheated on the stove top, add a splash of water or milk for best results. The pasta will most likely break apart as you stir it while reheating on the stove.