Creamy Garlic Spinach Pasta (Print)

Tender spinach wilted into rich garlic cream sauce with fettuccine. A comforting, easy 30-minute Italian main dish.

# Ingredients:

→ 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 cheese
13 - Chopped fresh parsley or basil, optional

# Instructions:

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 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.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in cream cheese, if using, until melted and smooth.
05 - Add Parmesan cheese, 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 until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water a little at a time if needed to reach desired sauce consistency.
08 - Serve immediately, garnished with extra Parmesan cheese and fresh herbs if desired.

# Pro Tips:

01 -
  • It comes together in less time than it takes to pick up takeout, but tastes like a restaurant splurge.
  • The sauce is rich and luxurious without being heavy or overly complicated.
  • Spinach sneaks in a serving of greens while tasting indulgent, not virtuous.
  • You probably already have most of these ingredients sitting in your kitchen right now.
02 -
  • Do not skip reserving the pasta water, it is the secret to a silky sauce that clings instead of clumps.
  • Add the garlic after the onion softens or it will burn and turn bitter before the onion is ready.
  • Wilt the spinach just until it collapses, overcooking it makes it slimy and dull.
  • Toss the pasta in the skillet instead of plating and pouring sauce over it, this coats every piece evenly.
03 -
  • Use freshly grated Parmesan instead of pre shredded, it melts smoother and tastes sharper.
  • Toast the garlic just until fragrant, about one minute, any longer and it turns bitter.
  • If the sauce feels too thick after tossing, add reserved pasta water one tablespoon at a time until it loosens.
  • Finish with a drizzle of good olive oil and a crack of black pepper for restaurant level presentation.
Back