Pasta with Broccoli & Spinach

This vegetarian pasta bake layers penne with broccoli and spinach cooked in white wine and butter, then finishes under the broiler with a blanket of melted Parmesan and cheddar. It’s a green-forward dish that doesn’t sacrifice richness.

Nutmeg is the secret weapon here. Just a quarter teaspoon brings out the natural sweetness in the spinach and broccoli while adding a warm, almost creamy undertone that makes the vegetables taste richer than they are. It’s a classic pairing in Italian and French cooking that shows up whenever greens meet cheese.

Cooking the broccoli and spinach covered in wine for just 5 minutes keeps them bright green and tender-crisp. Overcook spinach and it turns army-green and bitter; overcook broccoli and it goes mushy and sulfurous.

The quick bake at the end melts and browns the cheese into a bubbly golden crust over the vegetables and pasta.

Kitchen Tips

• Shred the spinach leaves before cooking. Whole leaves clump together and cook unevenly in the pan.
• Cook the pasta until just tender, slightly firmer than you’d eat it plain. It softens a bit more in the oven.
• White grape juice works as a non-alcoholic substitute for the wine if needed. It provides the same subtle sweetness.
• Serve immediately after the cheese melts. The pasta absorbs the sauce quickly and the dish can dry out if it sits.

Variations

• Add crumbled Italian sausage or grilled chicken for a protein-packed version.
• Swap penne for rigatoni or fusilli, any shape with ridges that catch the melted cheese and vegetable juices.
• Stir in a handful of sun-dried tomatoes with the broccoli for color and a sweet-tangy bite.