Creamy Garlic Spinach Pasta (Printable version)

Luscious fettuccine tossed with tender spinach in a silky garlic cream sauce. Simple, satisfying, and ready in 30 minutes.

# Ingredient List:

→ 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. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add chopped onion and sauté for 2-3 minutes until softened and translucent.
03 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. If using cream cheese, stir it in until melted and fully incorporated.
05 - Add grated Parmesan, salt, black pepper, and nutmeg to the cream mixture. Stir continuously until cheese is melted and sauce reaches a creamy consistency.
06 - Add fresh spinach to the skillet, stirring gently until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet and toss thoroughly to coat with sauce. Add reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Transfer to serving plates immediately while hot. Top with extra Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It delivers creamy, restaurant-quality flavor in just 30 minutes with ingredients you probably already have.
  • The spinach melts into the sauce so even picky eaters forget theyre eating greens.
  • Leftovers reheat beautifully with a splash of milk, making it perfect for meal prep.
02 -
  • Always reserve pasta water before draining; that starchy liquid is the only thing that will loosen a too-thick sauce without breaking it.
  • Dont add the spinach too early or itll turn drab and slimy; wait until the sauce is fully built, then stir it in at the last minute.
  • Grate your own Parmesan instead of using the pre-shredded stuff, which is coated in anti-caking agents that make the sauce grainy instead of smooth.
03 -
  • Use a skillet large enough to toss the pasta comfortably; crowding it makes the sauce clump instead of coating evenly.
  • Taste the sauce before adding the pasta and adjust the salt; Parmesan is salty, so you might need less than you think.
  • Let the pasta water come to a full boil before adding the fettuccine or itll cook unevenly and turn gummy in spots.
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