Creamy Garlic Spinach Pasta (Printable)

Tender spinach wilted into a rich garlic cream sauce with fettuccine. Fast, comforting, and perfect for weeknight dinners.

# 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

→ 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

# How To Make:

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 chopped 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 cheese, salt, black pepper, and nutmeg. Stir until the cheese is melted and sauce reaches a creamy consistency.
06 - Add the spinach, stirring continuously until fully wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet and toss to coat evenly. Add reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Transfer to serving dishes immediately. Garnish with extra Parmesan cheese and fresh herbs if desired.

# Expert Hints:

01 -
  • Everything comes together in one skillet while the pasta boils, so cleanup is almost nonexistent.
  • The sauce clings to every strand of fettuccine without feeling heavy or overly rich.
  • Fresh spinach wilts down into the cream so seamlessly that even picky eaters forget theyre eating greens.
  • You can easily double the recipe when friends show up unexpectedly, and it still feels impressive.
02 -
  • If you add the garlic too early or let it cook too long, it will turn bitter and ruin the delicate flavor of the sauce.
  • Always reserve pasta water before draining; its the easiest way to adjust the sauce consistency without diluting the flavor.
  • Add the spinach after the sauce is fully formed so it wilts evenly and doesnt release excess moisture that thins the cream.
03 -
  • Use a skillet thats large enough to toss the pasta comfortably; crowding it makes it hard to coat everything evenly.
  • If the sauce splits or looks grainy, remove it from the heat and whisk in a tablespoon of cold cream to bring it back together.
  • Taste the pasta water before you drain; if its well-salted, youll need less seasoning in the sauce itself.
  • For a restaurant-quality finish, swirl in an extra tablespoon of butter right before serving to make the sauce glossy and luxurious.
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