Creamy Garlic Spinach Pasta (Printer-Friendly)

Tender spinach wilted into rich garlic cream sauce with fettuccine. Fast, comforting Italian main dish.

# 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 enhanced creaminess

→ 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 Prepare:

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 chopped onion and sauté for 2 to 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 cheese is melted and sauce reaches a creamy consistency.
06 - Add spinach, stirring until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water in small amounts as needed to loosen sauce to desired consistency.
08 - Transfer to serving plates immediately. Garnish with extra Parmesan and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, no complicated steps or fancy equipment needed.
  • The sauce clings to every strand, rich and garlicky without feeling heavy or overly indulgent.
  • You can toss in whatever you have on hand, chicken, mushrooms, sun dried tomatoes, and it still works beautifully.
02 -
  • Do not skip reserving the pasta water, that starchy liquid is what helps the sauce stick to the noodles instead of sliding off.
  • Keep the heat at medium when you add the cream or it can break and turn grainy instead of smooth.
  • Wilt the spinach just until it softens, overcooking it turns the color dull and the texture slimy.
03 -
  • Grate your own Parmesan instead of using pre shredded, it melts smoother and tastes infinitely better.
  • If the sauce feels too thick, add pasta water one tablespoon at a time, it loosens everything without diluting the flavor.
  • Finish the dish with a drizzle of good olive oil and a crack of fresh pepper right before serving, it adds a little polish and depth.
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