Creamy Garlic Spinach Pasta (Printable)

Tender spinach wilted into rich garlic cream sauce with fettuccine. Luscious comfort food ready in 30 minutes.

# 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 richness

→ 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 - Additional grated Parmesan cheese
13 - Fresh chopped parsley or basil, optional

# How To Make It:

01 - Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta cooking liquid, then drain pasta through a colander.
02 - In a large skillet over medium heat, melt butter. Add chopped onion and sauté for 2-3 minutes until softened 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. If using cream cheese, add it now and stir until completely melted and integrated.
05 - Stir in Parmesan cheese, salt, black pepper, and nutmeg if desired. Mix constantly until cheese melts and sauce achieves smooth, creamy consistency.
06 - Add fresh spinach to the skillet, stirring continuously until completely wilted, approximately 2 minutes.
07 - Transfer cooked fettuccine to the skillet and toss to coat evenly with sauce. Gradually add reserved pasta water as needed to achieve desired sauce consistency.
08 - Transfer to serving bowls immediately. Top with additional Parmesan cheese and fresh herbs if desired.

# Expert Suggestions:

01 -
  • The sauce clings to every strand of pasta like a silky blanket, rich without being heavy.
  • It uses pantry staples you probably already have, so no frantic grocery runs required.
  • Spinach wilts down into the cream in minutes, adding color and a subtle earthiness that balances the richness.
  • It's fancy enough to serve guests but easy enough to make on autopilot after a long day.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of clumps.
  • Add the spinach after the sauce is done, if you add it too early it releases water and makes everything watery.
  • Use freshly grated Parmesan, the pre shredded stuff has anti caking agents that keep it from melting smoothly.
  • Keep the heat at medium when simmering the cream, high heat can cause it to separate or curdle.
03 -
  • Toast a few pine nuts in a dry skillet and scatter them on top for added texture and a nutty flavor.
  • If the sauce gets too thick, don't panic, just thin it out with pasta water or a splash of cream and stir until it comes together.
  • Taste before serving and adjust the salt, cream sauces need more seasoning than you think.
  • For deeper flavor, add a squeeze of lemon juice at the very end, it brightens everything up without making it taste citrusy.
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