Quick & Easy Radiatore Pasta in a Creamy Sauce
A delightful radiatore pasta enveloped in a creamy sauce, perfect for busy weeknights and family gatherings.
Ingredients
Pasta and Sauce Ingredients
- 12 oz Radiatore Pasta About 3 cups
- 2 tbsp Olive Oil
- 3 cloves Garlic Minced
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese Grated (or a Halal-friendly cheese)
- 2 cups Fresh Spinach Lightly packed
- Salt To taste
- Black Pepper To taste
- Crushed Red Pepper Flakes Optional, for added heat
- Fresh Parsley For garnish (optional)
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the radiatore pasta and cook according to the package instructions until al dente, usually 8-10 minutes. Drain and set aside, reserving about a cup of the pasta water.
Preparing the Sauce
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and stir, allowing it to come to a gentle simmer. Gradually whisk in the Parmesan cheese until you have a smooth, creamy sauce.
- Stir in the fresh spinach and cook until just wilted, about 2-3 minutes. Season with salt and black pepper, and if desired, add red pepper flakes for a touch of heat.
- Add the cooked pasta to the creamy sauce, tossing to coat evenly. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
Serving
- Plate the pasta and garnish with additional Parmesan cheese and fresh parsley, if desired. Serve warm and enjoy!
Notes
For substitutions, you can use half-and-half or a plant-based alternative such as coconut cream for a lighter version. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat gently to avoid overcooking.