Creamy Garlic Spinach Pasta (Printable Version)

Luscious fettuccine tossed with wilted spinach in a silky garlic cream sauce. Ready in just 30 minutes for an effortless weeknight dinner.

# 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 additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of nutmeg, optional

→ Garnish

12 - Extra grated Parmesan cheese
13 - Fresh chopped parsley or basil, optional

# Step-by-Step Directions:

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 2-3 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 completely melted and the sauce reaches a creamy consistency.
06 - Add the fresh spinach, stirring continuously until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss thoroughly to coat all pasta with the sauce, adding reserved pasta water in small increments as needed to achieve desired sauce consistency.
08 - Plate immediately while hot, garnishing with extra Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, making it perfect for those nights when takeout feels like too much effort.
  • The sauce clings to every strand of fettuccine, delivering creamy garlic goodness in every bite without feeling heavy.
  • You probably have most of these ingredients already, so it's one less trip to the grocery store.
  • It looks and tastes impressive enough to serve guests, but easy enough to make on autopilot.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling to the noodles and brings everything together if the sauce tightens up.
  • Add the spinach at the end so it stays bright green and doesn't turn muddy or overcooked.
  • Use freshly grated Parmesan instead of the pre shredded kind, which contains anti caking agents that can make your sauce grainy.
  • Serve immediately because cream sauces thicken as they sit, and this dish is best when it's silky and hot.
03 -
  • Toast the garlic just until fragrant but not brown, burnt garlic will ruin the whole sauce with a bitter taste.
  • Toss the pasta in the skillet rather than plating and pouring sauce on top, it ensures every strand is evenly coated.
  • A pinch of nutmeg might sound odd, but it's a classic Italian trick that makes cream sauces taste mysteriously deeper and more complex.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat and it should come back together smoothly.
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