Creamy Garlic Spinach Pasta (Print Version)

Tender fettuccine tossed with wilted spinach in a luxurious garlic cream sauce. Perfect weeknight comfort food.

# 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 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

# 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 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 the cheese is melted and sauce is creamy.
06 - Add the spinach, stirring until wilted, approximately 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 takes thirty minutes from start to finish, which means you can make it on your busiest nights without feeling rushed.
  • The creamy garlic sauce clings to every strand of pasta, and the spinach adds color and a little virtue to all that indulgence.
  • You probably have most of these ingredients already, so no special trip to the store required.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the whole sauce, keep the heat at medium and watch it closely.
  • Save that pasta water before you drain, the starch in it helps the sauce stick to the noodles and brings everything together.
  • Add the spinach after the cream has thickened a bit, or it will release too much water and thin out your sauce.
03 -
  • Grate your own Parmesan instead of using the pre shredded kind, it melts smoother and tastes sharper.
  • Let the cream come to a simmer before adding the cheese so it melts evenly and does not clump.
  • Taste the sauce before you toss in the pasta, it should be slightly overseasoned because the noodles will dilute it.
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