One-Pot Creamy Pasta and Greens

Name: One-Pot Creamy Pasta and Greens
Total time: 40 min
Ingredients: 2 tablespoons unsalted butter; 3 garlic cloves, finely chopped; 1 shallot, finely chopped; Kosher salt and black pepper; 5 cups whole milk, plus more as needed; 10 ounces frozen chopped spinach; 2 wide lemon peel strips; 10 ounces ditalini, orzo or pearl couscous; 1/2 cup finely grated Parmesan, plus more for serving

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Total: 40 minutes

Servings: 4

Author : Ali Slagle

milk parmesan pasta

Ingredients

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2 tablespoons unsalted butter3 garlic cloves, finely chopped1 shallot, finely choppedKosher salt and black pepper5 cups whole milk, plus more as needed10 ounces frozen chopped spinach2 wide lemon peel strips10 ounces ditalini, orzo or pearl couscous1/2 cup finely grated Parmesan, plus more for serving

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Instructions

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Step 1

In a large pot or Dutch oven, melt the butter over medium heat. Add the garlic and shallot, season with salt and pepper, and cook, stirring, until softened, 2 to 4 minutes.

Step 2

Add the 5 cups milk, spinach, lemon peel and 2 teaspoons salt. Cook, stirring occasionally and breaking up the frozen spinach with your spoon, until the spinach is softened and the milk is just simmering, 5 to 10 minutes.

Step 3

Add the pasta and cook, stirring often and vigorously, until the pasta is al dente, 20 to 25 minutes, adjusting the heat as needed to maintain a gentle simmer. If it looks dry at any point, add more milk. The mixture will continue to thicken as it sits, so it’s OK if the sauce looks a little soupy.

Step 4

Once the pasta is cooked, turn off the heat, discard the lemon peels, and stir in the Parmesan until melted. Season to taste with salt and pepper, and serve with more Parmesan.