Creamy Garlic Spinach Pasta (Print View)

Tender spinach wilted into a rich garlic cream sauce with perfectly cooked fettuccine. Fast, comforting, and naturally vegetarian.

# 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

→ Seasonings

09 - 1/2 teaspoon salt, plus additional 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 directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
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, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Transfer to serving plates immediately. Garnish with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • Everything comes together in under half an hour, which means you can have a restaurant-quality meal on the table before takeout arrives.
  • The creamy garlic sauce clings to every strand of pasta, giving you that cozy, indulgent feeling without complicated techniques.
  • Fresh spinach wilts right into the sauce, so you get your greens without any extra effort or dishes.
  • It uses pantry staples you probably already have, making it perfect for those nights when grocery shopping wasn't on the agenda.
02 -
  • Always reserve some pasta water before draining; that starchy liquid is the secret to a sauce that clings instead of puddles at the bottom of the bowl.
  • Don't let the garlic brown or it'll taste bitter and overpower the delicate cream sauce; pull the pan off the heat if it's cooking too fast.
  • Add the spinach in handfuls if your skillet is small, letting each batch wilt before adding more so it doesn't overflow.
  • Toss the pasta with the sauce off the heat if it starts to look too thick; residual warmth will keep everything creamy without breaking the sauce.
03 -
  • Grate your own Parmesan from a block; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Use a skillet large enough to toss the pasta comfortably; cramming everything into a small pan makes it hard to coat the noodles evenly.
  • Taste the sauce before adding the pasta and adjust the salt; Parmesan is already salty, so you might need less than you think.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of cold butter off the heat to bring it back together.
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