Creamy Garlic Spinach Pasta (Printable)

Tender spinach in a luscious garlic cream sauce with fettuccine. Quick, comforting, and perfectly vegetarian for any weeknight.

# 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 for extra creaminess

→ 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

# Directions:

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 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, salt, black pepper, and nutmeg. Stir until the cheese is fully melted and sauce reaches a creamy consistency.
06 - Add the spinach, stirring continuously 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 Advice:

01 -
  • It comes together faster than most delivery options and tastes like you fussed over it for hours.
  • The creamy garlic sauce clings to every strand of pasta in a way that feels indulgent but never heavy.
  • You can toss in whatever protein or vegetables you have on hand and it still works beautifully.
  • Leftovers reheat surprisingly well with just a splash of milk to bring the sauce back to life.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the delicate sweetness of the sauce.
  • Always reserve pasta water before draining, the starch in it is the only thing that will bring a broken or too thick sauce back to perfection.
  • Add the spinach at the last possible moment so it stays bright green and does not turn drab and overcooked.
  • If your sauce looks separated or grainy, it got too hot too fast, pull it off the heat and whisk in a splash of cold cream to bring it back together.
03 -
  • Use a skillet large enough to toss the pasta comfortably, a cramped pan makes it hard to coat everything evenly.
  • Grate your own Parmesan from a block, the pre-grated stuff contains anti-caking agents that can make your sauce grainy.
  • Taste the pasta water before you drain it, if it is as salty as the sea, your pasta will be perfectly seasoned and your sauce will need less salt.
  • If you love garlic as much as I do, go ahead and add an extra clove or two, this dish can handle it.
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