Creamy Spinach Alfredo Pasta With Zucchini– simple delicious creamy pasta recipe with alfredo sauce. Also with zucchini and spinach added in.
This is a simply delicious recipe that the whole family will enjoy. Includes a great tasting homemade alfredo sauce. Throw in some zucchini’s and spinach and you have a very delicious meal.
Ingredients:
Penne Pasta: I used 1/2 the package (8 oz) pasta noodles. You can use your favorite pasta noodles.
Zucchini: 2 zucchini are needed.
Spinach: I used canned spinach but you can substitute for fresh or frozen spinach.
Alfredo Sauce Ingredients:
Butter: you can substitute for olive oil.
Minced garlic: finely chopped or minced garlic.
Heavy cream: you can use milk instead of the heavy cream.
Coconut Milk: adds a great flavor to the Alfredo sauce.
Salt: makes the coconut milk taste even better.
Curry Powder: adding only 1 teaspoon does not take away from the Alfredo sauce taste. You can decide not to add it if you don’t like curry.
Parmesan Cheese: best to use fresh Parmesan cheese.
Cilantro: works great to sprinkle on top.
Check out my homemade Alfredo sauce recipe with directions and pictures.
Instructions:
In a large pot add water and cook pasta noodles. Follow directions on the package for cooking times.
Wash zucchini. Cut into small pieces.
Open can of spinach and drain out water.
Heat a frying pan on medium heat.
Add zucchini and spinach and cook for 5 minutes. Stirring frequently.
Drain water from the pasta.
In a large bowl add pasta.
Add zucchini and spinach to pasta. Stir around.
Now we will make the Alfredo sauce.
Add heavy cream, coconut milk, salt, and curry powder in bowl. Whisk well.
In a large pot melt butter over medium heat. Add garlic and cook for 30 seconds.
Add your bowl mixture and stir around for 2 minutes.
Next, add the Parmesan cheese stirring frequently until melted and the sauce is smooth.
Pour Alfredo sauce on top of pasta and stir well.
Add cilantro on top.
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Can you make in advance?
Yes, you can make it in advance. When I meal prep this recipe I like to cook the pasta, zucchini, and spinach and store in the refrigerator. I will make the sauce just before I am ready to eat it. You can also store the sauce in a separate jar.
How long does it last?
If stored properly it should last 3-5 days in the refrigerator.
Can I use frozen spinach?
Yes, you can use fresh or frozen spinach if you prefer.
Tips
- Use fresh Parmesan cheese and grate it for the sauce.
- Don’t overheat or boil your sauce.
- Add your ingredients slowly and on low medium heat for your Alfredo sauce.
- Substitute canned spinach for fresh or frozen if you prefer.
- You can add other vegetables to this recipe.
- This recipe also tastes good with shrimp or chicken.
Creamy Spinach Alfredo Pasta With Zucchini
Ingredients
- 1/2 Package Penne Pasta(8 oz)
- 2 Zucchini
- 1 Can Spinach
- 2 Teaspoons Butter
- 2 Teaspoons Minced Garlic
- 1 1/2 Cups Heavy Cream
- 2 Teaspoons Salt
- 1 Teaspoon Curry
- 1 1/2 Cup Parmesan Cheese
- 2 Teaspoons Cilantro
Instructions
- In a large pot add water and cook pasta noodles. Follow directions on the package for cooking times.
- Wash zucchini’s. Cut into small pieces.
- Open can of spinach and drain out water.
- Heat a frying pan on medium heat.
- Add zucchini and spinach and cook for 5 minutes. Stirring frequently.
- Drain water from the pasta.
- In a large bowl add pasta.
- Add zucchini and spinach to pasta. Stir around.
- Now we will make the Alfredo sauce.
- Add heavy cream, coconut milk, salt, and curry powder in bowl. Whisk well.
- In a large pot melt butter over medium heat. Add garlic and cook for 30 seconds.
- Add your bowl mixture and stir around for 2 minutes.
- Next, add the Parmesan cheese stirring frequently until melted and the sauce is smooth.
- Pour Alfredo sauce on top of pasta and stir well.
- Add cilantro on top.
- Enjoy!
