Healthy Creamy Spinach Pasta Recipe Low Cal Diet Dinner

Can you eat pasta while trying to lose weight? Absolutely! Pasta has a relatively low glycemic index, so you can enjoy it in moderation as a staple food.
Today, I’ll show you how to make a spinach pasta dish—it’s absolutely delicious!

Think you have to cut out all noodles to lose weight? This spinach pasta proves you can enjoy comforting, satisfying carbs while staying on track. Made with low-glycemic index pasta tossed in a vibrant, silky spinach sauce with just a hint of creaminess, it’s light enough for fat loss but rich enough to keep mid-meal cravings away. It comes together in under 20 minutes, and packs in iron, vitamins and fiber from fresh spinach for a nourishing, balanced diet meal.

Ingredients

• 150g fresh spinach
• 80g dry pasta
• 5ml milk
• Pinch of dried oregano
• Ground black pepper, to taste
• Fine sea salt, to taste
• 3g butter
• 2 garlic cloves

Step-by-Step Instructions

1. Measure out all ingredients by weight for accurate portions. Pick spinach leaves and discard any tough stems.
2. Blanch spinach leaves briefly in boiling water, then drain well and transfer to a blender.
3. Add milk to the blender and blend into a smooth, bright green spinach puree.
4. Cook pasta in boiling salted water until al dente, then drain and set aside.
5. Heat butter in a pan over low heat. Add minced garlic and sauté gently until fragrant — take care not to burn it, as burnt garlic will turn the sauce bitter.
6. Pour the spinach puree into the pan and stir to combine with the garlic butter. Simmer briefly to thicken slightly.
7. Add the cooked pasta to the pan, toss well to coat every strand evenly with the green sauce.
8. Finish with a light pinch of salt, ground black pepper and a sprinkle of dried oregano. Toss once more and serve immediately.

Spinach Pasta

isrecipe Editorial Team

Think you have to cut out all noodles to lose weight? This spinach pasta proves you can enjoy comforting, satisfying carbs while staying on track. Made with low-glycemic index pasta tossed in a vibrant

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course recipe

Cuisine Chinese

Servings 1

Ingredients

  

• 150 g fresh spinach
• 80 g dry pasta
• 5 ml milk
• Pinch of dried oregano
• Ground black pepper
• Fine sea salt
• 3 g butter
• 2 garlic cloves

Instructions

 

• Measure out all ingredients by weight for accurate portions. Pick spinach leaves and discard any tough stems.
• Blanch spinach leaves briefly in boiling water, then drain well and transfer to a blender
• Add milk to the blender and blend into a smooth, bright green spinach puree
• Cook pasta in boiling salted water until al dente, then drain and set aside.
• Heat butter in a pan over low heat. Add minced garlic and sauté gently until fragrant — take care not to burn it, as burnt garlic will turn the sauce bitter.
• Pour the spinach puree into the pan and stir to combine with the garlic butter. Simmer briefly to thicken slightly.
• Add the cooked pasta to the pan, toss well to coat every strand evenly with the green sauce
• Finish with a light pinch of salt, ground black pepper and a sprinkle of dried oregano. Toss once more and serve immediately.

Notes

• Low-GI carb benefit: Pasta has a relatively low glycemic index, so it digests slowly and keeps blood sugar steady. It works well as a moderate carb source during weight loss when eaten in controlled 80g dry portions.
• Spinach nutrition boost: Fresh spinach delivers carotene, vitamin C, calcium, iron and vitamin E, adding valuable micronutrients to the meal without loading on extra calories.
• Creamy without heavy cream: A small splash of milk creates a silky sauce texture without the high calorie count of heavy cream. For an even lighter version, swap for unsweetened plant milk.
• Al dente rule: Cook pasta to firm al dente for the best texture and lower glycemic response. Overcooked pasta breaks down faster and spikes blood sugar more quickly.

Keyword Spinach Pasta