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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.
  • Total Time
    Prep: 15 min. Cook: 25 min.
  • Makes
    6 servings


  • 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. 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.
Nutrition Facts
1 cup: 368 calories, 13g fat (4g saturated fat), 14mg cholesterol, 689mg sodium, 53g carbohydrate (0 sugars, 3g fiber), 13g protein.
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