Creamy Spinach Pasta Garlic (Printable)

Tender spinach meets garlic cream sauce in a luscious pasta, ideal for simple and flavorful meals.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 7 oz fresh baby spinach, washed
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced

→ Sauce

05 - 2 tbsp unsalted butter
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 tsp freshly grated nutmeg
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Extra Parmesan cheese, for serving
11 - Freshly cracked black pepper

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add onion and sauté 2–3 minutes until translucent. Add garlic and cook 1 minute until fragrant.
03 - Stir in spinach and cook 2–3 minutes until wilted.
04 - Pour in heavy cream and bring to gentle simmer. Add Parmesan and stir until melted and sauce thickens slightly, about 2 minutes. Season with nutmeg, salt, and pepper.
05 - Add cooked pasta to sauce, tossing to coat evenly. Add splash of reserved pasta water if sauce is too thick. Serve topped with extra Parmesan and cracked black pepper.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
  • The cream sauce transforms ordinary spinach into something people actually fight over
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The pasta water is not optional, it is the difference between sauce that slides off and sauce that clings
  • Nutmeg sounds strange but trust me, it makes the cream taste infinitely more complex
  • The sauce thickens quickly off heat, so pull it a minute before you think it is done
03 -
  • Grate your own Parmesan because pre-grated has anti-caking agents that prevent smooth melting
  • Do not wash your spinach after chopping, water clinging to the leaves helps it wilt without adding extra liquid
  • Room temperature cream incorporates more smoothly than cold straight from the fridge

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