Creamy Garlic Spinach Pasta (Print view)

Luscious fettuccine coated in silky garlic cream sauce with tender wilted spinach. Perfect for weeknight comfort dining.

# Ingredient List:

→ 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 tbsp unsalted butter
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup cream cheese, optional for extra creaminess

→ Seasonings

09 - 1/2 tsp salt, plus more for pasta water
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of nutmeg, optional

→ Garnish

12 - Extra grated Parmesan
13 - Chopped fresh parsley or basil, optional

# How-To Steps:

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 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, salt, black pepper, and nutmeg. Stir until the cheese is melted and sauce is creamy.
06 - Add the spinach, stirring until wilted about 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water a little at a time if needed to loosen the sauce.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together faster than ordering takeout and tastes like you spent an hour in the kitchen.
  • The sauce clings to every strand of pasta in the most satisfying way, creamy and garlicky without being heavy.
  • You probably have most of these ingredients already, and the spinach makes you feel virtuous even though youre eating cream sauce.
02 -
  • Do not skip salting your pasta water generously, underseasoned pasta will make the whole dish taste flat no matter how good your sauce is.
  • Reserve that pasta water before you drain, I have forgotten more times than I care to admit and regretted it every single time.
  • Add the spinach at the end so it stays bright green and tender, not khaki and sad.
03 -
  • Use a large skillet with high sides so you have plenty of room to toss the pasta without flinging sauce everywhere.
  • Grate your Parmesan fresh from a block, the pre-grated stuff has anti-caking agents that can make your sauce grainy.
  • Taste and adjust the seasoning at the very end, a little extra salt or a crack more pepper can make all the difference.
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