Creamy Spinach Pasta Garlic (Print Version)

Tender spinach in garlic cream sauce with perfectly cooked pasta for a quick, elegant dish.

# What You'll Need:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 7 oz fresh baby spinach, washed
03 - 3 cloves garlic, finely minced
04 - 1 small yellow onion, finely diced

→ Dairy

05 - 3/4 cup plus 1 tablespoon heavy cream
06 - 1/2 cup freshly grated Parmesan cheese
07 - 2 tablespoons unsalted butter

→ Pantry Staples

08 - 1 tablespoon olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
11 - Pinch of ground nutmeg (optional)

# How to Cook:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of cooking water, then drain the pasta.
02 - While the pasta cooks, heat olive oil and butter in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent.
03 - Add the minced garlic and cook for 1 minute, stirring frequently until fragrant.
04 - Add the spinach and a pinch of salt. Cook, stirring, until the spinach wilts (about 2–3 minutes).
05 - Reduce heat to low. Pour in the heavy cream and stir in the Parmesan cheese. Add nutmeg if using. Simmer gently for 2–3 minutes until the sauce thickens slightly.
06 - Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add a little reserved pasta water to reach desired sauciness. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta but tastes like something from a cozy Italian restaurant
  • The sauce clings to every curve and crevice of the noodles so you never get a plain bite
  • Leftovers reheat beautifully for lunch the next day if you somehow have any remaining
02 -
  • The sauce will continue thickening off the heat so err on the side of slightly looser when you remove it from the stove
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
  • Grating your own cheese makes the difference between sauce that feels silky and sauce that feels slightly grainy
03 -
  • Reserve more pasta water than you think you need since you cannot easily recreate that starchiness
  • Spinach releases water as it cooks so do not add any extra liquid to the pan
  • If the sauce separates a splash of warm pasta water usually brings it back together

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