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Creamy Spinach Pasta

 Creamy Spinach Pasta
Our Test Kitchen tossed tender tube pasta with fresh spinach, onion, blue cheese and chicken broth to create this aromatic entree. A sprinkling of toasted honey pecans tops it all with a touch of sweetness.
6 ServingsPrep: 15 min. Cook: 25 min.


  • 1/4 cup pecans
  • 2 tablespoons honey
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 large onion, sliced and separated into rings
  • 12 ounces uncooked penne pasta
  • 3 cups torn fresh spinach
  • 3/4 cup chicken or vegetable broth, divided
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 1 cup (4 ounces) crumbled blue cheese, divided


  • Line a baking sheet with foil; coat well with cooking spray. In a
  • bowl, combine pecans and honey; spread over prepared pan. Bake at
  • 300° for 15 minutes. Meanwhile, in a nonstick skillet, combine
  • the sugar, oil and vinegar; add onion. Cook over medium heat for
  • 15-20 minutes or until onion begins to caramelize.
  • In a saucepan, cook pasta according to package directions. Remove
  • pecans from the oven; set aside and keep warm. Add the spinach, 1/4
  • cup broth, salt, pepper and red pepper flakes to the onion mixture;
  • cook 5 minutes longer. drain pasta; add onion mixture and toss.
  • In the same skillet, combine 2/3 cup blue cheese and remaining broth.

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Creamy Spinach Pasta (continued)

Directions (continued)

  • Cook over medium heat until cheese is melted, about 5 minutes. Pour
  • over pasta; toss gently to coat. Sprinkle with pecans and remaining
  • blue cheese. Yield: 6 servings.
Nutritional Facts: One serving (1 cup) equals 368 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 689 mg sodium, 53 g carbohydrate, 3 g fiber, 13 g protein.