If you love pasta but hate spending hours in the kitchen, this Florence pasta recipe is your new go‑to. It uses just a handful of ingredients you probably already have, and the whole thing comes together in about 20 minutes. The result is a light, garlicky sauce that lets the spinach shine while the pasta stays perfectly al dente.
Grab these basics:
That’s it. No heavy cream, no fancy meat, just simple flavors that work together.
1. Bring a large pot of salted water to a boil. Drop the pasta in and cook according to the package, usually 8‑10 minutes, until it’s al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and a pinch of red‑pepper flakes if you like a little kick. Cook for about 30 seconds, just until the garlic smells good—don’t let it burn.
3. Toss the chopped spinach into the pan. It will look like a lot at first, but it wilts fast. Stir for 2‑3 minutes until it’s mostly softened.
4. When the pasta is ready, reserve a cup of the cooking water, then drain the noodles.
5. Add the hot pasta straight into the skillet with the spinach and garlic. Toss everything together, adding a splash of the reserved water to help the sauce coat the noodles. Keep mixing until the pasta looks glossy.
6. Remove the pan from the heat. Sprinkle the grated cheese over the top and give it one last stir. The cheese will melt into the warm pasta, creating a light, creamy finish.
7. Taste and season with salt and pepper. Serve immediately, maybe with a squeeze of lemon if you have one.
This dish is versatile. Swap the spinach for kale, arugula, or even frozen peas if fresh greens aren’t on hand. Want extra protein? Add a few cooked chicken strips or a handful of toasted pine nuts. For a vegan version, leave out the cheese or use a plant‑based alternative and finish with a drizzle of nutritional yeast.
Why does this work so well? The olive oil and garlic create a simple base that carries the spinach’s natural flavor. The pasta water adds starch, which thickens the sauce without needing cream. And the cheese gives a salty bite that balances the greens.
Store leftovers in an airtight container in the fridge for up to two days. When you reheat, add a splash of water or extra olive oil to bring back that smooth texture.
Next time you’re craving Italian comfort food but don’t have hours to spare, try this Florence pasta. It’s fast, fresh, and full of flavor—just the way a good dinner should be.
