Lighter Spinach Alfredo Pasta

Lighter Spinach Alfredo Pasta

Stress eating, what? Who, me? Noooo, never. Okay, maybe. As the countdown to my move out of state begins and everything seems to be going haywire, I find myself needing a little comfort food. My usual go-to comfort food is pasta with butter, Parmesan, and salt and pepper, but today I decided to go a little further and make this creamy yet lightER Spinach Alfredo Pasta.

I know, I know, this is in no way an alfredo (I actually wanted to call it “faux-fredo), but sometimes recipes names are a bit figurative. Real alfredo has like, a stick of butter, a pile of Parmesan, and sometimes (especially if you’re in America) a whoooole lot of heavy cream. I swapped the heavy cream for whole milk, reduced the butter by a lot, and used a little cream cheese to help thicken and stabilize the sauce.  So, it’s no longer technically an alfredo, but hey, it’s close enough for me to pretend and feel like I’m eating something super indulgent.

This pasta is definitely better when fresh (although I would NEVER turn down leftovers of this), so if you’re cooking for one or two consider cutting the recipe in half. Luckily, this one is super easy to scale up or down.

Lighter Spinach Alfredo Pasta

Lighter Spinach Alfredo Pasta

Creamy and rich, yet never heavy, this Lighter Spinach Alfredo Pasta is an easy and satisfying comfort food.

Ingredients

  • 12 oz penne pasta ($0.74)
  • 2 Tbsp butter ($0.27)
  • 2 cloves garlic, minced ($0.16)
  • 2 cups whole milk ($0.62)
  • 6 oz. cream cheese ($1.50)
  • 3/4 cup grated Parmesan ($1.23)
  • 1/4 tsp salt ($0.02)
  • 4 cups baby spinach ($1.33)
Read the whole recipe on Budget Bytes