Creamy Garlic Spinach Pasta (Print Version)

Silky garlic cream sauce with fresh spinach and fettuccine. A simple, satisfying Italian dish perfect for weeknight dinners.

# 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

→ 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

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain thoroughly.
02 - In a large skillet over medium heat, melt butter. Add chopped onion and sauté for 2 to 3 minutes until softened and translucent.
03 - Add minced garlic to the skillet 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 completely melted and smooth.
05 - Add Parmesan cheese, salt, black pepper, and nutmeg. Stir continuously until cheese is fully melted and sauce reaches a creamy consistency.
06 - Add fresh spinach to the skillet, stirring gently until completely wilted, approximately 2 minutes.
07 - Transfer cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Divide pasta among serving bowls immediately. Top with extra Parmesan cheese and fresh herbs if desired.

# Expert Advice:

01 -
  • It tastes indulgent but comes together faster than takeout arrives.
  • The sauce clings to every strand of pasta like it was meant to be there.
  • You probably have most of the ingredients already sitting in your fridge.
  • It's one of those dishes that makes you feel like you really know how to cook.
02 -
  • If you skip reserving the pasta water, you'll regret it when your sauce gets too thick and you have no way to loosen it.
  • Let the garlic cook for just one minute, any longer and it turns acrid and bitter.
  • Don't dump all the pasta water in at once, add it a little at a time so you can control the consistency.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes a hundred times better.
  • Don't rinse your pasta after draining, that starch helps the sauce cling to every strand.
  • Taste the sauce before adding the pasta and adjust the salt and pepper, it's easier to fix now than later.
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