Ingredients

½ teaspoon dried oregano

½ teaspoon dried parsley

½ teaspoon mustard powder

¼ teaspoon garlic powder

4 tablespoons salted butter

3 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup chicken broth

1 cup half and half (half milk, half cream)

3 teaspoons lemon juice

¾ cup Parmesan cheese, finely grated

1 ½ cups spinach

½ pound ziti rigati or penne pasta

Instructions

Step 1: Bring a large pot of salted water to a boil for the pasta while you prepare your ingredients.

Step 2: Add the pasta to the boiling water as you begin the sauce. Cook according to package directions until al dente, then drain and set aside.

Step 3: In a skillet over medium-low heat, melt the butter and let it warm for about 2 minutes. Add the minced garlic and heat until the butter foams and starts to brown slightly, occasionally swirling the pan.

Step 4: Increase the heat to medium and whisk in the flour. Cook, stirring constantly, until the mixture turns a darker brown and the raw flour smell disappears, about 2 minutes.

Step 5: Gradually add the chicken broth in small splashes, stirring continuously to blend smoothly.

Step 6: Slowly stir in the half and half until fully combined.

Step 7: Add dried oregano, parsley, mustard powder, garlic powder, and lemon juice. Stir well to incorporate all the seasonings.

Step 8: Reduce heat to low, then mix in the Parmesan cheese until melted and the sauce is smooth.

Step 9: Stir in the spinach and cook until wilted, about 1-2 minutes.

Step 10: Add the drained pasta to the sauce, tossing to coat evenly. The sauce will thicken further as it stands. Serve warm, ideally with garlic bread with cheese.

Tips & Variations

Use fresh spinach for a brighter flavor, but baby spinach can also work well for quicker wilting.

For a vegetarian version, substitute chicken broth with vegetable broth.

Try swapping Parmesan with Pecorino Romano for a sharper taste.

If you prefer a thicker sauce, add an extra tablespoon of flour during the roux step.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works fine. Just thaw and drain it well before adding to the sauce to avoid excess water.

Is it possible to make this dish dairy-free?

To make it dairy-free, use a plant-based butter substitute, dairy-free milk or cream, and a vegan cheese alternative or nutritional yeast in place of Parmesan.