Creamy Garlic Spinach Pasta (Print Version)

Tender spinach wilted into a rich garlic cream sauce, tossed with perfectly cooked fettuccine for an easy 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

→ 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

# How to Prepare:

01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain in colander.
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 to the skillet and cook for 1 minute, stirring constantly until fragrant.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in cream cheese if using until completely melted and smooth.
05 - Add Parmesan cheese, salt, black pepper, and nutmeg to the cream mixture. Stir continuously until cheese is fully melted and sauce achieves creamy consistency.
06 - Add fresh spinach to the skillet, stirring gently until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet with the garlic cream sauce. Toss thoroughly to coat all pasta, adding reserved pasta water gradually if sauce needs loosening to achieve desired consistency.
08 - Transfer to serving bowls immediately while hot. Top with extra Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It rescues you on nights when nothing sounds good but everything feels hard.
  • The sauce clings to every strand of pasta like a warm hug you can actually taste.
  • You probably have most of these ingredients sitting in your fridge right now.
  • It tastes like you spent an hour cooking when you barely spent twenty minutes.
02 -
  • If you skip saving the pasta water, you'll end up with a thick, clumpy sauce that won't coat the noodles properly.
  • Add the spinach in two batches if your skillet is small, otherwise it'll spill everywhere and make a mess.
  • Don't let the garlic sit in the butter too long before adding the cream, or it'll burn and taste acrid.
03 -
  • Use a skillet that's big enough to toss the pasta without flinging sauce all over the stove.
  • Grate your own Parmesan instead of using the pre shredded stuff, because it melts smoother and tastes sharper.
  • If you want a little heat, add a pinch of red pepper flakes when you sauté the garlic.
  • Finish each bowl with a drizzle of good olive oil for extra richness and shine.
Return