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+ servings

Healthy Creamy Garlic & Spinach Alfredo Pasta

low sodium spinach Alfredo recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 358kcal


  • 1 lb Penne
  • 2 tbsp Unsalted Butter Olive oil will work as well
  • 3 Garlic Cloves
  • 2 cup Spinach
  • 2 tbsp AP Flour
  • 1 cup Unsalted Chicken Stock Unsalted Vegetable stock will work as well
  • 1/2 cup Milk
  • 1/4 cup Low sodium parmesan cheese
  • 1/2 tsp Black pepper, fresh ground


  • Start a large pot of water on high heat. Once boiling, reduce to a medium-high heat and add penne to pot. Stir occasionally so pasta doesn't stick to the bottom of the pot.
  • While the pasta is boiling you're going to add the butter (or olive oil) and garlic in a large pan. Over medium heat, sweat out the garlic for 1-2 minutes or until lightly browned.
  • Now we are going to make a compound roux. Stir in the flour and cook for 1-2 minutes. Don't forget to stir often so you don't burn it.
  • Add the stock and milk, whisk until roux is incorporated, add spinach and cover. Bring mixture to a light boil, reduce to a simmer. Cook, stirring occationally, until your mixture thickens up nicely and your spinach is slightly wilted into the sauce.
  • Add fresh ground black pepper and parmesan cheese, stir until the cheese is melted and incorporated nicely.
  • Toss hot pasta with sauce and serve!


Serving: 1cup | Calories: 358kcal | Carbohydrates: 61g | Protein: 13g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 98mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1112IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 2mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 3mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 49µg | Calcium: 98mg | Copper: 1mg | Folate: 39µg | Iron: 1mg | Manganese: 1mg | Magnesium: 52mg | Phosphorus: 212mg | Selenium: 50µg | Zinc: 1mg
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