Wilt spinach separately and manage liquids
Spinach releases a lot of water, which can water down sauces. Add it in a way that preserves sauce consistency and texture. Sauté spinach quickly in olive oil with garlic until just wilted, then squeeze or drain excess liquid before mixing into the pasta.
Methods:
- Sauté and press: Cook spinach, then transfer to a fine strainer and press out liquid with the back of a spoon or a folded towel.
- Blanch and squeeze: Blanch briefly, then squeeze in a clean towel and chop before adding.
- Incorporate into a thickened sauce: Fold chopped, drained spinach into ragùs, cream sauces, or pesto where extra moisture is less problematic.
Finish:
- Toss pasta with a little reserved pasta water first for cohesion, then add spinach and cheese.
- If the sauce is too thin, simmer a minute to reduce or stir in a spoonful of grated cheese to thicken.
These steps keep the dish saucy without becoming soupy.