6 Servings
30 Minutes
Allergens
I love a classic Alfredo sauce, but the spinach here gives it a nice twist. It adds some healthy greens, which we all need more of. You can also serve this baked by transferring everything to a baking dish, adding some cheeses, and baking at 350°F until the cheese melts.
Cook the pasta according to package directions. Drain well and mix in 1 teaspoon oil to prevent sticking. Set aside.
In a 5-quart pot over medium heat, melt the butter. Add the garlic, salt, pepper, and dill and cook until fragrant, stirring occasionally and making sure not to burn the garlic, about 1 to 2 minutes.
Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the broth and cook, whisking constantly, until well incorporated, about 2 to 3 minutes.
Stir in the cream and cook until the sauce thickens, about 1 to 2 minutes. Add the baby spinach and Parmesan and cook until the spinach wilts.
If the mixture is too thick, add a splash more broth. Stir in the pasta and gently toss to combine.
Serve warm, garnished with chopped cilantro or parsley, if desired.
