Creamy Garlic Spinach Pasta (Printable)

Luscious fettuccine with fresh spinach in a silky garlic cream sauce. Quick, easy, and perfect for weeknight dining.

# 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

→ 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 - Chopped fresh parsley or basil, optional

# 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 of pasta water, then drain and set aside.
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 in heavy cream and bring to a gentle simmer over medium heat. If using, stir in cream cheese until completely melted and smooth.
05 - Add Parmesan cheese, salt, black pepper, and nutmeg if desired. Stir continuously until cheese is fully melted and sauce achieves a creamy consistency.
06 - Add fresh spinach to the skillet, stirring until completely wilted, approximately 2 minutes.
07 - Add the cooked fettuccine to the skillet and toss thoroughly to coat with sauce. Add reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Transfer to serving bowls immediately. Garnish with additional Parmesan cheese and fresh herbs if desired.

# Expert Tips:

01 -
  • It takes less than half an hour but tastes like you spent hours fussing over it.
  • The sauce clings to every strand of pasta, creamy and garlicky without feeling heavy.
  • You probably have most of these ingredients sitting in your fridge right now.
  • Spinach wilts down so fast you can sneak in a huge handful of greens without anyone noticing.
02 -
  • Don't skip salting the pasta water, it should taste like the sea, this is your only chance to season the pasta itself.
  • Reserve that pasta water before you drain, it's the secret to a sauce that clings instead of clumps.
  • Add the spinach in handfuls if your skillet is small, it wilts down so much you'll be amazed.
  • If the sauce breaks or looks grainy, it's usually because the heat was too high, keep it at a gentle simmer.
03 -
  • Grate your own Parmesan fresh, the pre-shredded kind has anti-caking agents that keep it from melting smoothly.
  • Use a large skillet so you have room to toss the pasta without making a mess.
  • Taste the sauce before adding the pasta, it should be slightly over-seasoned because the pasta will dilute it.
  • If you want extra garlic flavor, reserve a little raw minced garlic and stir it in at the very end for a punch.
Go Back