Creamy Garlic Spinach Pasta (Print View)

Tender spinach wilted into a rich garlic cream sauce tossed with fettuccine. A luscious, easy 30-minute comfort meal.

# Components:

→ Pasta

01 - 12 oz fettuccine

→ Vegetables

02 - 7 oz fresh baby spinach, washed and trimmed
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup cream cheese, optional for extra creaminess

→ Seasonings

09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of nutmeg, optional

→ Garnish

12 - Extra grated Parmesan cheese
13 - Chopped fresh parsley or basil, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - In a large skillet over medium heat, melt butter. Add onion and sauté for 2-3 minutes until soft and translucent.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in cream cheese if using until melted and smooth.
05 - Add Parmesan, salt, black pepper, and nutmeg. Stir until cheese is melted and sauce is creamy.
06 - Add spinach, stirring until wilted, about 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in under thirty minutes, which means you can go from starving to satisfied without ordering takeout.
  • The sauce is rich and velvety but doesnt require any fancy technique, just a skillet and a little patience.
  • Spinach wilts down into the cream so seamlessly that even picky eaters forget theyre eating greens.
  • Leftovers reheat beautifully with a splash of milk, making lunch the next day just as indulgent.
02 -
  • Dont skip reserving the pasta water, because that starchy liquid is the secret to making the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Cook the garlic just until it smells amazing, but pull it off the heat before it turns brown or itll taste bitter and ruin the whole dish.
  • If your sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat and itll come back together like magic.
03 -
  • Grate your own Parmesan instead of using the pre shredded stuff, because it melts smoother and tastes infinitely better.
  • If you want a little heat, add a pinch of red pepper flakes when you cook the garlic for a subtle kick that cuts through the cream.
  • Taste the sauce before you add the pasta, because its easier to adjust seasoning when its still in the skillet than after everything is mixed together.
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