Description
A hearty and flavorful pasta dish featuring garlic butter rotini combined with savory ground beef, Italian sausage, and fresh spinach. This recipe balances rich, meaty flavors with the freshness of spinach and a creamy tomato sauce, all coated in a luscious garlic butter base, perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz Rotini Pasta (consider whole wheat or gluten-free options)
- ½ cup Reserved Pasta Water (to adjust sauce consistency)
Meat & Protein
- 1 lb Ground Beef (substitute with turkey or plant-based meat for a leaner option)
- 8 oz Italian Sausage (chicken sausage can be used for a lighter option)
Sauce & Seasoning
- 4 cloves Garlic (fresh, minced; garlic powder can be used)
- 3 tbsp Butter (substitute with olive oil for lighter finish)
- 1 can Diced Tomatoes
- 2 tbsp Olive Oil (vegetable oil can be used)
- to taste Salt
- to taste Black Pepper
- to taste Red Pepper Flakes (optional for heat)
Vegetables & Cheese
- 3 cups Fresh Spinach (kale or Swiss chard as alternatives)
- ½ cup Grated Parmesan Cheese (nutritional yeast can be used for dairy-free)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ½ cup of the starchy pasta water, then drain the rotini.
- Brown the Meat: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the ground beef and Italian sausage, breaking them apart with a spatula. Cook for 6-8 minutes until browned and cooked through. Drain excess grease to keep the dish from being too oily.
- Sauté Garlic in Butter: Lower the heat to medium-low. Add 3 tablespoons of butter and the minced garlic to the skillet. Sauté for about 1 minute until the garlic becomes fragrant but not browned, creating a rich base for the sauce.
- Add Tomatoes and Pasta Water: Stir in the canned diced tomatoes along with the reserved pasta water. Allow the mixture to simmer gently for 2-3 minutes to soften the tomatoes and marry the flavors.
- Wilt the Spinach: Add the fresh spinach to the skillet and stir until just wilted, ensuring it retains its vibrant color and nutrients.
- Toss with Rotini: Add the cooked rotini pasta directly into the skillet with the sauce and spinach. Toss everything thoroughly to coat the pasta evenly with the flavorful garlic butter and tomato sauce.
- Finish and Season: Remove the skillet from heat. Sprinkle ½ cup of grated Parmesan cheese over the pasta, stirring lightly to melt it into the sauce. Adjust seasoning with salt, black pepper, and red pepper flakes if desired for a touch of heat.
Notes
- Reserve some pasta water before draining to help create a smooth and cohesive sauce.
- Choose whole wheat or gluten-free pasta for dietary preferences or restrictions.
- Use chicken sausage or turkey for a leaner, lighter version of this dish.
- For a dairy-free option, substitute Parmesan with nutritional yeast.
- Adjust red pepper flakes to control the spice level according to your taste.
- Draining grease from cooked meats prevents the sauce from becoming greasy.
- Fresh garlic provides the best flavor, but garlic powder is an acceptable substitute in a pinch.
