Creamy Garlic Spinach Pasta (Printable)

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

# What You 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 enhanced richness

→ 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 - Additional grated Parmesan cheese
13 - Chopped fresh parsley or basil, optional

# Steps:

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 and drain.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. If using, stir in cream cheese until completely melted and smooth.
05 - Add Parmesan cheese, salt, black pepper, and nutmeg if desired. Stir continuously until cheese melts and sauce achieves a creamy consistency.
06 - Add spinach to the skillet and stir constantly for approximately 2 minutes until fully wilted.
07 - Transfer cooked fettuccine to the skillet with the sauce. Toss thoroughly to coat, gradually adding reserved pasta water as needed to achieve desired sauce consistency.
08 - Transfer to serving plates immediately. Top with additional Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you were really in and out in half that time.
  • The spinach sneaks in effortlessly, making you feel virtuous while you devour something deeply satisfying.
  • Every bite is silky, garlicky, and comforting in a way that makes bad days better.
  • It uses simple ingredients you probably already have, no specialty store runs required.
02 -
  • Don't skip reserving the pasta water, it's the only thing that will bring a too-thick sauce back to life without making it greasy.
  • Add the garlic after the onion softens, if it goes in too early it burns and turns acrid, ruining the whole dish.
  • Grate your own Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Use a large skillet so the pasta has room to toss without clumping, a crowded pan makes everything stick.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the noodles will dilute it.
  • If you want it even creamier, stir in an extra tablespoon of butter at the very end for a glossy, restaurant-quality finish.
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