Ohhh yes — this one is rich, savory, and super comforting. Beef & Garlic Parmesan Spinach Pasta is weeknight-easy but tastes like you tried harder 😌🍝
Beef & Garlic Parmesan Spinach Pasta
Serves
4
Prep: 10 minutes
Cook: 25 minutes
Ingredients
Pasta
- 12 oz pasta (penne, rotini, or fettuccine)
- Salt, for pasta water
Beef
- 1 lb ground beef
- Salt & black pepper, to taste
Sauce
- 2 tablespoons butter
- 4–5 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
Greens
- 3 cups fresh spinach
Instructions
1. Cook the pasta
- Boil pasta in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
2. Brown the beef
- Heat a large skillet over medium-high.
- Add ground beef, season with salt & pepper.
- Cook until browned, breaking it up.
- Drain excess fat and set beef aside.
3. Make the garlic Parmesan sauce
- In the same skillet, melt butter over medium heat.
- Add garlic and sauté 30 seconds until fragrant.
- Stir in heavy cream and beef broth.
- Simmer 3–4 minutes until slightly thickened.
- Reduce heat to low and stir in:
- Parmesan
- Italian seasoning
- Red pepper flakes (if using)
4. Bring it together
- Add cooked pasta and beef back to the skillet.
- Toss to coat in sauce.
- Add spinach and stir until wilted.
- Add reserved pasta water a little at a time if needed.
5. Serve
- Taste and adjust seasoning.
- Top with extra Parmesan and cracked black pepper.
Tips for Best Flavor
- Use freshly grated Parmesan — pre-shredded won’t melt as smoothly.
- If sauce gets too thick, pasta water fixes everything.
- Want deeper flavor? Add a splash of Worcestershire to the beef.
Variations
- Chicken instead of beef
- Cream-free version: use half-and-half or milk + extra Parmesan
- Mushroom add-in: sauté with garlic
- Spicy: add chili oil at the end
Perfect with garlic bread or a simple salad.
Want a one-pot version, lighter protein swap, or baked casserole style?