Creamy Garlic Spinach Pasta (Printer-friendly)

Garlic-infused cream sauce with tender spinach and fettuccine. A quick, comforting Italian-inspired dish for four servings.

# 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 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

# How to Make It:

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 and set aside.
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 cheese, salt, black pepper, and nutmeg. Stir until cheese is melted and sauce achieves creamy consistency.
06 - Add fresh spinach, stirring continuously until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss gently to coat evenly, adding reserved pasta water gradually if needed to achieve desired sauce consistency.
08 - Transfer to serving plates immediately. Garnish with extra Parmesan cheese and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour fussing over it.
  • The creamy garlic sauce is so good you'll want to soak up every last drop with bread.
  • Spinach sneaks in without anyone noticing, making it secretly wholesome.
  • Leftovers reheat beautifully with just a splash of milk or cream.
02 -
  • Reserve that pasta water before you drain; the starch helps the sauce cling to the noodles instead of sliding off.
  • Don't let the garlic brown or it'll turn bitter and ruin the whole sauce.
  • Add the spinach off the heat if you're nervous; it wilts so fast that even residual heat will do the job.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of pasta water while it's still warm to bring it back together.
03 -
  • Grate your own Parmesan right before cooking; the flavor is so much brighter and it melts into the sauce without clumping.
  • Use a skillet large enough to toss the pasta comfortably, or you'll end up with sauce all over the stove.
  • Taste the sauce before adding the pasta and adjust the salt; Parmesan is salty, so you might need less than you think.
  • If you want deeper flavor, add a splash of white wine after the garlic and let it reduce before pouring in the cream.
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