Creamy Garlic Spinach Pasta (Printable Version)

Tender spinach wilted into a rich garlic cream sauce with fettuccine. Fast, comforting vegetarian Italian dish perfect for weeknights.

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water and drain remaining water.
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 and cook for 1 minute until aromatic.
04 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in cream cheese if using, stirring constantly until completely melted and smooth.
05 - Add Parmesan, salt, black pepper, and nutmeg. Stir continuously until cheese melts completely and sauce achieves a creamy consistency.
06 - Add spinach to the sauce, stirring gently until fully wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet and toss thoroughly to coat with sauce. Add reserved pasta water incrementally as needed to achieve desired sauce consistency.
08 - Transfer to serving plates immediately. Garnish with additional Parmesan and fresh herbs as desired.

# Expert Tips:

01 -
  • It feels fancy but uses pantry staples you probably already have.
  • The sauce clings to every strand of pasta without being heavy or gloppy.
  • You can have it on the table faster than ordering takeout.
  • Leftovers actually taste better the next day once the flavors meld.
02 -
  • Always reserve pasta water before draining, it's the secret to a silky sauce that clings instead of clumps.
  • Don't let the garlic brown or it will turn bitter and ruin the whole dish.
  • Add the spinach off the heat if you want it barely wilted and bright green instead of soft.
03 -
  • Grate your own Parmesan right before adding it, pre-grated cheese has anti-caking agents that make the sauce grainy.
  • Use a large skillet so you have room to toss the pasta without it flying everywhere.
  • Taste the sauce before adding the pasta, you can adjust the salt and pepper while it's still loose.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat to bring it back together.
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