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spinaci al formaggio e pepe

Spinaci al Formaggio e Pepe

Lisa Kamolnick
Cacio e pepe, meet garlicky spinach. A quick, easy and tasty way to eat your vegetables.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Italian
Servings 5 cups


  • ½ lb pasta noodles or equivalent vegetable substitute
  • ¼ C powdered cotija cheese or use Pecorino or Parmesan
  • ½ tsp fresh ground pepper
  • 1 TBSP cold water
  • Spinaci spinach
  • 8 cups spinach leaves de-stemmed
  • 2 cloves garlic thinly sliced
  • 1 clove garlic minced
  • 1 TBSP olive oil
  • ¼ tsp salt
  • ½ tsp cayenne


  • Cook pasta according to directions on package.

Casio e Pepe:

  • Mix together cheese, pepper and cold water to make a paste.


  • Rinse and de-stem spinach leaves.
  • Peel garlic cloves: thinly slice two and mince one.
  • Place oil into pan and heat to medium.
  • Add garlic and seasoning. Stir well.
  • Add spinach and saute until leaves wilt.
  • Reduce heat to low, cover and simmer about 5 minutes, stirring occasionally.
    Spinaci al Formaggio e Pepe

Prepare Finished Dish

  • Mix Cacio e Pepe mix into pasta or vegetable noodles. When properly done it should blend in smoothly and not clump. Top with spinach mixture.


Serving Suggestions
Serve as a side with chicken, sausage, pork, meatballs, flounder or vegetable dishes.
Keyword gluten-free option, low sodium option, spinach, vegetarian