Creamy Garlic Spinach Pasta (Print Version)

Tender spinach wilted into a rich garlic cream sauce, tossed with fettuccine for an easy 30-minute Italian comfort meal.

# 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 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
13 - Chopped fresh parsley or basil, optional

# Cooking Directions:

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 Suggestions:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be eating in thirty minutes flat.
  • The sauce clings to every strand of pasta in that perfect, glossy way that makes you want to lick the plate.
  • You can toss in whatever vegetables or protein you have lying around and it still works beautifully.
  • It's rich enough to feel like comfort food but light enough that you won't regret it afterward.
02 -
  • Don't skip reserving the pasta water, I forgot once and had to add plain water, and the sauce just wasn't the same.
  • Keep the heat at medium when you add the cream or it can break and turn grainy, patience is everything here.
  • Fresh spinach works so much better than frozen, which can make the sauce watery if you don't squeeze it dry first.
03 -
  • Use a large skillet so you have plenty of room to toss the pasta without making a mess, I learned this after flinging noodles onto my stovetop more than once.
  • Grate your own Parmesan fresh, the pre-grated kind has anti-caking agents that prevent it from melting smoothly into the sauce.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the noodles will dilute the flavor a bit.
Go Back