Ingredients
- 8 ounces spaghetti noodles
- 3 tablespoons unsalted butter
- 2 teaspoons garlic, minced
- 1 tablespoon all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup (245 g) whole milk
- 1 cup (80 g) asiago cheese, grated, plus more for garnish
- 2 cups (60 g) fresh spinach leaves
- parsley, for garnish
Instructions
- Boil pasta in salted water according to package directions. I recommend al dente.
- Reserve 1 cup of pasta water and drain the rest. Set the noodles and reserved pasta water aside while you prepare the asiago sauce.
- In a medium skillet over medium heat, melt butter.
- Add garlic and cook 1 more minute.
- Whisk in the flour, Italian seasoning, salt, and red pepper flakes. Cook until golden brown (about 1 minute).
- Slowly pour in milk, whisking constantly.
- Add in asiago, spinach, and ¼ cup of pasta water, or as needed if too thick. Cook until the spinach is wilted, stirring frequently (1-2 minutes).
- Add cooked pasta, tossing to coat.
- Garnish with asiago cheese and parsley. Serve immediately.
Course: Dinner, Main Course
Keyword: Asiago Pasta
Servings: 4
Calories: 276
