5-Ingredient Spinach & Pasta Alfredo

This post may include affiliate links.

When it comes to comfort foods, one can never have enough pasta recipes in her arsenal. The problem is that many pasta recipes call for the same ingredients, which can get boring pretty quick. Sure, you can get creative and make a complex pasta dish, but who has time for that? Enter our 5-Ingredient Spinach & Pasta Alfredo recipe. Not only is it different from your usual fare, but with just 5 simple ingredients, prepping is a cinch! Plus, with a heap load of spinach, this dish packs in a plethora of vitamins and minerals, with maximum taste!

5 Ingredient Spinach & Pasta Alfredo

spinach & pasta alfredo

Yields: 6 servings | Serving Size: 1 1/2 cups | Calories: 358 | Total Fat: 4g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 13mg | Sodium: 369mg | Carbohydrates: 61g | Fiber: 3g | Sugar: 4g | Protein: 19g | SmartPoints (Freestyle): 10


  • 1 1/2 cups vegetable broth
  • 8 ounces fat free cream cheese, diced into medium sized cubed
  • 6 cups baby spinach
  • 1 pound whole grain spaghetti, cooked
  • 1/2 cups low fat part skim mozzarella cheese, shredded


  1. In a large skillet, bring the vegetable broth to a simmer. Add the cream cheese one cube at a time and whisk until smooth. Gently stir in the spinach and cook until spinach is wilted. Stir often to prevent the sauce from burning.
  2. Stir in the cooked pasta and toss to coat in the sauce. Top with the shredded mozzarella and cover until the cheese has melted. Serve and enjoy!

Looking for more tasty pasta dishes to add to your stash? Try our Spaghetti Frittata and One-Pot Garlic Parmesan Pasta.

13 Comments on "5-Ingredient Spinach & Pasta Alfredo"

  1. Rae  September 30, 2017

    I’m not going to lie and say this recipe was super tasty, because it wasn’t, but it was satisfying and great for people who don’t want to deal with too much prep work.

    • Nichole Furlong  October 1, 2017

      I’m sorry to hear the Spinach & Pasta Alfredo wasn’t up to your expectations! Was there something you think the recipe was missing?

  2. Rachael  December 29, 2017

    Could this made and freezed?

  3. Marcie  January 2, 2018

    how about some lemon juice and a little butter

  4. gayle  February 4, 2018

    I added a jar of roasted sweet peppers, drained and sliced and some (leftover) rotisserie chicken.

  5. Barbara Blanchette  August 13, 2018

    I have 2 question…
    What would the calorie per serving be if you used Spaghetti Squash instead ?
    What are the best seasoning ..with least sodium

    • Nichole Furlong  August 13, 2018

      Hi Barbara, if you were to substitute 1 pound of spaghetti squash for the pasta the calories would only be 93! For seasoning, you can use any herb or spice which will have little to no sodium.

  6. Mel  January 12, 2019

    I used garlic salt in the water to cook the spaghetti, and Tony’s seasoning at the end?

    • Nichole Furlong  January 13, 2019

      Sounds yummy! Thanks for the tips!

  7. Ninni  January 28, 2019

    I’m planning on using garlic, onion, and a little bit of basil sautéed in the pan prior to adding the broth. Once the cheese is incorporated, a mere whisper of nutmeg. We’re having this for dinner tonight!

    • Gale Compton  January 29, 2019

      Ninni, Great! Please keep us posted. Hope you family loves the recipe.

  8. Zana Cornelius  May 27, 2020

    I used garlic salt, onion powder, garlic power, crushed red peppers,Parmesan instead of the mozzarella , black pepper, and Cayenne pepper for a kick and I loved it . I paired it with garlic bread and a salad.


Leave a Comment

Your email address will not be published.