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Creamy Gemelli Pasta

Gemelli Pasta
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Ingredients

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  • 8 ounces gemelli pasta
  • 2 tablespoons salted butter
  • 4 garlic cloves, finely minced
  • 2 teaspoons dried oregano
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ tablespoon all-purpose flour
  • 4 to 5 cups (4 to 5 ounces) fresh spinach, roughly chopped
  • ¾ teaspoon kosher salt
  • Fresh ground pepper, to taste

Instructions

  1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready. 
  2. Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 1 to 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir for 1 to 2 minutes until it thickens.
  3. Add the spinach and salt and cook 2 minutes more, until the spinach is wilted.
  4. Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days. 

Find it online: https://www.acouplecooks.com/gemelli-pasta/