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There's an undeniable joy that comes from a perfectly crafted bowl of creamy pasta, especially one that features the deep, savory notes of roasted garlic paired with the vibrant freshness of spinach. This delightful dish, Creamy Roasted Garlic Spinach Pasta, is not just a meal; it's a comforting embrace on a plate. Its origins trace back to a chilly evening when I found myself yearning for something warm and satisfying. As I rummaged through my pantry, I stumbled upon a head of garlic that had been waiting patiently for its moment to shine, alongside some fresh spinach purchased at the local farmer's market. The idea of roasting the garlic to bring out its sweet, caramelized flavor ignited a spark of inspiration, ultimately leading to the creation of what has become a beloved staple in my household.

Creamy Roasted Garlic Spinach Pasta

Indulge in a delicious bowl of Creamy Roasted Garlic Spinach Pasta, a warm and comforting dish perfect for any occasion. With the rich flavor of roasted garlic combined with vibrant spinach and creamy sauce, this recipe transforms simple ingredients into a culinary masterpiece. Easy to prepare yet impressive enough for guests, it’s ideal for cozy weeknight dinners or gatherings. Discover how to create this delightful meal that will satisfy your cravings and bring joy to your table.
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Ingredients
  

12 oz pasta (fettuccine or penne are excellent choices)

1 head of garlic

2 tablespoons extra virgin olive oil, divided

1 cup heavy cream

1 cup fresh spinach (either baby spinach or regular will work)

1/2 cup grated Parmesan cheese

1 teaspoon salt (adjust to taste)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for a hint of heat)

Fresh basil leaves for garnish

Zest of 1 lemon

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of the head of garlic to reveal the cloves inside. Drizzle 1 tablespoon of olive oil over the exposed cloves, wrap the garlic tightly in aluminum foil, and place it in the oven to roast for 30-35 minutes, or until the cloves are soft, fragrant, and caramelized.

    Cook the Pasta: While the garlic is roasting, fill a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Add the pasta and cook according to the package instructions until it reaches an al dente texture. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

      Prepare the Sauce: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Once hot, squeeze the roasted garlic cloves out of their skins directly into the skillet. Using a fork, mash the garlic and sauté for about 1-2 minutes until fragrant, ensuring not to burn it.

        Add Cream and Cheese: Lower the heat and pour in the heavy cream, stirring well to incorporate it with the mashed garlic. Gradually add the grated Parmesan cheese, mixing until melted and creamy. Season the mixture with salt, black pepper, and red pepper flakes (if using), allowing the sauce to simmer gently for about 3-5 minutes until it slightly thickens.

          Blend in the Spinach: Fold the fresh spinach into the sauce, stirring continuously until it wilts down and is well combined, which should take around 2 minutes.

            Combine Pasta and Sauce: Add the cooked pasta to the skillet, gently tossing it to coat all the noodles with the creamy roasted garlic sauce. If the sauce is too thick, gradually incorporate the reserved pasta water a little at a time until you reach your desired creaminess.

              Garnish and Serve: Take the skillet off the heat and mix in the lemon zest to brighten up the dish. Serve the pasta on plates or in bowls, garnishing with fresh basil leaves and a sprinkle of additional Parmesan cheese if desired. Enjoy this delightful meal immediately!

                Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings

                  - Presentation Tips: For an extra touch, consider serving the pasta in a wide, shallow bowl with a drizzle of olive oil on top, and a few whole basil leaves for a pop of color.