Creamy Garlic Spinach Pasta (Printer View)

Tender spinach wilted into a luscious garlic cream sauce with fettuccine. A fast, satisfying Italian-inspired weeknight comfort meal.

# What you'll need:

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

→ Garnish

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

# Method:

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 chopped 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 constantly until wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat thoroughly, adding reserved pasta water gradually if needed to achieve desired sauce consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs as desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen but youre done in thirty minutes, most of it hands off.
  • The garlic cream clings to every strand of pasta, and the spinach adds just enough green to make you feel virtuous.
  • Youll use one pot and one skillet, which means cleanup is faster than the cooking itself.
  • It reheats beautifully the next day, which almost never happens with creamy pasta dishes.
02 -
  • Dont skip salting the pasta water generously, underseasoned noodles will make the whole dish taste flat no matter how good the sauce is.
  • Reserve that pasta water before you drain, Ive forgotten more times than I care to admit and regretted it every time.
  • Keep the heat at medium when you add the cream or it can break and turn grainy instead of smooth.
  • If the sauce looks too thick, add pasta water a tablespoon at a time, it loosens beautifully without diluting the flavor.
03 -
  • Grate your own Parmesan fresh, the pre shredded kind has additives that keep it from melting smoothly into the sauce.
  • Use a large skillet so you have room to toss the pasta without it clumping, a crowded pan makes everything stick.
  • If you want a lighter version, substitute half and half for the heavy cream, it wont be quite as rich but itll still be delicious.
  • That pinch of nutmeg is optional but transformative, it adds a warmth you cant quite name but will definitely notice.
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