Creamy Gemelli Pasta

Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.

Meanwhile, heat a large pan over medium low heat. Melt the butter, then add the garlic and oregano and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the milk, heavy cream and Parmesan cheese and cook for 1 to 2 minutes until the cheese has melted. In a small bowl, mix the flour with 1 tablespoon pasta water. Pour it into the pan with the sauce, then stir for 1 to 2 minutes until it thickens.

Add the spinach and salt and cook 2 minutes more, until the spinach is wilted.

Add the drained pasta to the sauce and toss. If necessary, add a few splashes of pasta water as necessary to make a creamy consistency. Top with fresh ground black pepper and serve. Enjoy immediately; leftovers last refrigerated for up to 3 days.