Creamy Garlic Spinach Pasta (Printable Version)

Tender spinach wilted into a rich garlic cream sauce tossed with fettuccine for an easy, comforting weeknight meal.

# 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 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 - Extra 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, then drain and set aside.
02 - In a large skillet over medium heat, melt butter. Add chopped onion and sauté for 2-3 minutes until soft and translucent.
03 - Add minced garlic to the skillet 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 reaches a creamy consistency.
06 - Add fresh spinach to the skillet, stirring constantly until wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water gradually if needed to reach desired sauce consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering delivery and tastes like youve been cooking all day.
  • The garlic cream sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You can make it with what you already have in your pantry and fridge most weeks.
  • Leftovers reheat beautifully with a splash of milk or pasta water to bring the sauce back to life.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling and stay silky instead of breaking.
  • Add the spinach after the sauce is ready or it will release too much water and thin everything out.
  • Use freshly grated Parmesan from a block, the pre shredded kind has anti caking agents that make the sauce grainy.
  • Keep the heat at medium or below once the cream goes in, high heat can cause the dairy to separate and look curdled.
03 -
  • Cook the pasta one minute less than the package says if youre tossing it in the skillet, it will finish cooking in the sauce and soak up more flavor.
  • Use a large skillet so you have room to toss the pasta without making a mess, a shallow pan works better than a deep pot for coating everything evenly.
  • Grate your own Parmesan right before using it, the flavor is sharper and the texture melts smoother than anything from a bag.
  • Taste the sauce before adding the pasta and adjust the seasoning then, its harder to fix once everything is mixed together.
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