Creamy Spinach Pasta Garlic (Printable)
Rich spinach and garlic sauce combined with pasta for a warm, satisfying dinner.
# What You'll Need:
→ Pasta
01 - 12 oz penne or fettuccine pasta
→ Vegetables
02 - 7 oz fresh spinach, washed and roughly chopped
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy & Liquids
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 whole milk
→ Seasonings
09 - 1/2 teaspoon salt, plus additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of freshly grated nutmeg (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - Melt butter in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
04 - Add the chopped spinach and cook for 2 to 3 minutes until wilted and tender.
05 - Pour in the heavy cream and whole milk, stirring to combine. Bring mixture to a gentle simmer.
06 - Stir in grated Parmesan, salt, black pepper, and nutmeg if using. Simmer for 2 to 3 minutes until sauce thickens slightly.
07 - Add the drained pasta to the skillet and toss to coat evenly. Add reserved pasta water gradually, as needed, to achieve desired sauce consistency.
08 - Taste and adjust seasoning if necessary. Serve immediately, garnished with extra Parmesan cheese and black pepper if desired.
# Cooking Tips:
01 -
- It comes together faster than takeout, but tastes like you fussed over it all afternoon.
- The sauce is impossibly creamy without being heavy, and the spinach hides in plain sight among the pasta.
- It's one of those rare dishes that feels fancy enough for company but easy enough for a quiet weeknight when you just want something good.
02 -
- Don't let the garlic brown—it turns bitter and ruins everything, so add it when the onion is soft and don't look away for that one minute it's cooking.
- Save that pasta water before you drain anything; it's starchy and emulsifies with the cream to create a silkier sauce than just cream alone, and adding it gradually lets you control the exact consistency you want.
- The sauce will continue to thicken slightly as it cools, so it's better to have it slightly loose when you're plating than too thick—you can always stir in more pasta water, but you can't take it out.
03 -
- Keep your heat at medium, not high—cream breaks and becomes grainy if it gets too hot, and you're building something delicate that deserves a gentle hand.
- Taste constantly and adjust as you go; seasoning isn't a step you do once at the end, it's something you refine throughout, especially with cream-based sauces that mask flavors until they're cooked through.