Creamy Garlic Spinach Pasta (Print Version)

Tender fettuccine with wilted spinach in a rich garlic cream sauce. A comforting Italian classic ready in just 30 minutes.

# 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 tbsp unsalted butter
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup cream cheese, optional for extra creaminess

→ Seasonings

09 - 1/2 tsp salt, plus additional for pasta water
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of nutmeg, optional

→ Garnish

12 - Extra grated Parmesan
13 - Chopped fresh parsley or basil, optional

# How to Make It:

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 achieves creamy consistency.
06 - Add the spinach, stirring until wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water gradually if needed to achieve desired sauce consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, so you can eat before your stomach starts complaining.
  • The creamy garlic sauce coats every noodle without feeling heavy or cloying.
  • Spinach sneaks in a dose of greens without tasting like virtue.
  • You probably already have most of these ingredients sitting in your fridge right now.
02 -
  • Always reserve pasta water before draining because that starchy liquid is the only thing that will bring a tight sauce back to life.
  • Don't let the garlic brown or it will taste bitter and ruin the whole dish, so keep the heat at medium and stir constantly.
  • Add the spinach at the end so it stays bright green instead of turning gray and mushy from too much cooking.
03 -
  • Grate your own Parmesan instead of buying pre-shredded because the anti-caking agents in the bag prevent smooth melting.
  • Toss the pasta in the sauce off the heat for thirty seconds before serving so the noodles absorb the flavors without the sauce breaking.
  • Warm your serving bowls in the oven for a minute so the pasta stays hot all the way through the meal.
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