Creamy Garlic Spinach Pasta (Print-Friendly)

Luscious fettuccine tossed with wilted spinach in a rich garlic cream sauce. Perfect for weeknight comfort meals.

# 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 extra creaminess

→ Seasonings

09 - 1/2 teaspoon salt, plus more 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

# Cooking 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, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat, adding reserved pasta water gradually if needed to loosen the sauce to desired consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It transforms humble pantry staples into something restaurant-worthy without any tricky techniques.
  • The sauce clings to every strand of pasta in a way that feels indulgent but never heavy.
  • Spinach sneaks in effortlessly, adding color and a soft earthy sweetness you don't have to coax anyone into eating.
  • Cleanup is blissfully minimal because everything comes together in one skillet after the pasta drains.
02 -
  • Don't skip reserving pasta water, its starch is the key to making the sauce cling instead of clump.
  • Add the garlic after the onion so it doesn't burn and turn bitter in the hot butter.
  • Use freshly grated Parmesan, the pre-shredded stuff has anti-caking agents that make the sauce grainy instead of smooth.
  • Wilt the spinach in batches if your skillet feels crowded, it cooks down fast and you want every leaf coated in cream.
03 -
  • Toss the hot pasta with the sauce off the heat for thirty seconds before serving, it helps the flavors marry without overcooking.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water and it'll come back together like magic.
  • Grate a little lemon zest over the finished dish for a bright, surprising lift that cuts through the cream.
  • Make extra sauce and freeze it in a jar, then all you need is fresh pasta and spinach for an even faster dinner next time.
Go Back