Creamy Garlic Spinach Pasta (Printable Version)

Fettuccine tossed in a rich garlic cream sauce with tender spinach, Parmesan, and fresh herbs.

# 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 tbsp unsalted butter
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 cup cream cheese (optional)

→ Seasonings

09 - 1/2 tsp salt, plus additional for pasta water
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of nutmeg (optional)

→ Garnish

12 - Extra grated Parmesan
13 - Chopped fresh parsley or basil (optional)

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Cook fettuccine until al dente following package directions. Reserve 1/2 cup pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add chopped onion and sauté for 2 to 3 minutes until soft and translucent.
03 - Add minced garlic to the skillet 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 grated Parmesan, salt, black pepper, and nutmeg. Stir until cheese has melted and sauce has thickened.
06 - Add fresh spinach to the skillet. Stir until wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet and toss to coat with sauce. Gradually add reserved pasta water to loosen sauce as needed.
08 - Plate immediately and garnish with extra Parmesan and fresh herbs if desired.

# Additional Tips::

01 -
  • It tastes like you spent an hour cooking, but youre done in the time it takes to watch half a sitcom.
  • The sauce clings to every ribbon of pasta like it was meant to be there.
  • You probably have most of these ingredients sitting in your kitchen right now.
  • Its rich enough to feel indulgent but light enough that you wont need a nap after.
02 -
  • Dont skip reserving the pasta water, it has starch that turns a broken sauce into something cohesive and glossy.
  • Add the spinach at the end or it will overcook and lose its bright color.
  • If your sauce splits, a tablespoon of pasta water and some vigorous stirring will bring it back.
03 -
  • Toast the garlic just until it smells nutty, not brown, or it will taste bitter.
  • Use a skillet big enough to toss the pasta in, it makes coating everything so much easier.
  • Taste the sauce before adding the pasta and adjust the salt, its your last chance to get it right.
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