Creamy Garlic Spinach Pasta (Printable)

Tender spinach wilted into a rich garlic cream sauce, tossed with fettuccine for an easy, comforting Italian 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 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 Steps:

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 to 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 the cheese is melted and sauce reaches a creamy consistency.
06 - Add fresh spinach, stirring continuously until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water in small increments if needed to achieve desired sauce consistency.
08 - Serve immediately while hot, garnished with extra Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The spinach wilts into the cream so seamlessly that even picky eaters forget theyre eating greens.
  • You probably have most of these ingredients already, and the ones you dont are worth keeping around.
  • Its rich enough to feel indulgent but light enough that you wont regret it an hour later.
02 -
  • Reserve that pasta water before you drain anything because the starch in it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Dont let the garlic brown or it will turn bitter and ruin the whole dish, so keep the heat at medium and stir it often.
  • Add the spinach in batches if your skillet is small because trying to cram it all in at once makes it harder to wilt evenly.
  • Toss the pasta with the sauce in the skillet rather than pouring sauce over plated pasta, because the heat helps everything come together.
03 -
  • Grate your own Parmesan instead of buying it pre-shredded because it melts smoother and tastes noticeably sharper.
  • Use a large skillet with high sides so you have enough room to toss the pasta without flinging sauce everywhere.
  • Taste the sauce before you add the pasta and adjust the salt and pepper then, because its harder to fix once everything is mixed together.
  • If the sauce looks too thin, let it simmer for an extra minute before adding the spinach, and it will thicken up naturally.
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