Creamy Garlic Spinach Pasta (Printable Version)

Tender spinach in a luscious garlic cream sauce with fettuccine. Ready in 30 minutes for an easy, comforting weeknight meal.

# 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 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

# How-To 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 to 3 minutes until soft and translucent.
03 - Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in cream cheese if using until fully melted and smooth.
05 - Add Parmesan, salt, black pepper, and nutmeg. Stir until cheese is melted and sauce reaches desired consistency.
06 - Add fresh spinach to the skillet, stirring continuously 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 if needed to achieve desired sauce consistency.
08 - Transfer to serving dishes immediately. Garnish with additional Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in half an hour with ingredients you probably already have tucked away.
  • The garlic cream sauce clings to every strand of pasta in the most satisfying way.
  • Spinach wilts down so fast you barely notice you're eating something green and good for you.
  • Leftovers reheat beautifully with just a splash of milk or pasta water.
02 -
  • Reserve pasta water before you drain, I've forgotten this more times than I'd like to admit and regretted it every time.
  • Don't let the garlic brown or it'll turn sharp and bitter, ruining the whole vibe of the sauce.
  • Add spinach in stages if your skillet is small, it wilts fast and you don't want it spilling over the sides.
  • Toss the pasta in the skillet instead of pouring sauce over plated noodles, it makes all the difference in coverage.
03 -
  • Use a skillet large enough to toss the pasta comfortably, a cramped pan makes it hard to coat everything evenly.
  • Grate your own Parmesan from a block, the pre-grated kind has anti-caking agents that can make the sauce grainy.
  • If you want a lighter version, replace half the cream with whole milk, it won't be as rich but it'll still be delicious.
  • Taste the sauce before adding the pasta, it's much easier to adjust seasoning when it's still on its own.
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