Creamy Garlic Spinach Pasta (Printable)

Luscious fettuccine tossed with wilted spinach in a silky garlic cream sauce. A simple yet elegant weeknight dinner.

# 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 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 extra creaminess

→ Seasonings

09 - 1/2 teaspoon salt, plus more 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:

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 onion and sauté for 2 to 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 until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss to coat evenly, adding reserved pasta water gradually if needed to achieve desired sauce consistency.
08 - Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It comes together in under half an hour, perfect for those evenings when you're too tired to think but still want real food.
  • The creamy garlic sauce clings to every strand of pasta, delivering richness without feeling heavy.
  • You can toss in mushrooms, chicken, or sun-dried tomatoes and it still works beautifully.
  • It uses everyday staples you likely already have on hand, no specialty store trip required.
02 -
  • Don't skip reserving pasta water, it contains starch that helps the sauce cling to the noodles instead of sliding off.
  • Keep the heat at medium when adding cream to avoid curdling, patience here makes all the difference.
  • Freshly grated Parmesan melts far better than pre-shredded, which often contains anti-caking agents that make the sauce grainy.
  • Add the spinach at the very end so it stays vibrant and doesn't turn dull or mushy from overcooking.
03 -
  • Cook the pasta one minute less than the package says if you plan to toss it in the skillet, it'll finish cooking in the sauce and soak up more flavor.
  • Use a large enough skillet so you have room to toss the pasta without it clumping or spilling over the sides.
  • Taste and adjust seasoning at the very end, cream can dull saltiness so you might need a pinch more than you think.
  • If the sauce breaks or looks oily, a quick splash of pasta water and vigorous stirring will bring it back together.
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