Creamy Garlic Spinach Pasta (Printable)

Tender spinach wilted into rich garlic cream sauce with fettuccine. Luscious, comforting, and ready in 30 minutes.

# Ingredient List:

→ 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

→ Seasonings

09 - 1/2 teaspoon salt, plus additional 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

# 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 2-3 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 cheese is melted and sauce reaches a creamy consistency.
06 - Add fresh spinach to the skillet, stirring continuously until completely wilted, approximately 2 minutes.
07 - Add cooked fettuccine to the skillet. Toss thoroughly to coat all pasta, adding reserved pasta water incrementally if sauce requires loosening.
08 - Transfer to serving plates immediately. Garnish with additional Parmesan and fresh herbs if desired.

# Expert Tips:

01 -
  • It tastes like a restaurant splurge but comes together faster than ordering takeout.
  • The sauce clings to every strand of pasta, creating that perfect creamy bite without feeling heavy.
  • You can toss in whatever vegetables or proteins you have on hand and it still works beautifully.
  • It's rich enough to feel indulgent but light enough that you won't regret a second helping.
02 -
  • Always reserve pasta water before draining, I forgot once and had to add plain water, which made the sauce thin and bland instead of silky.
  • Don't let the garlic sit in the pan too long before adding the cream, it can go from golden to burned in seconds and ruin the whole flavor.
  • Add the spinach in batches if your skillet isn't huge, it wilts fast but needs a little room to breathe at first.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes infinitely better.
  • Don't skip the nutmeg, even if it seems odd, it adds a warmth and depth that makes people ask what your secret ingredient is.
  • If the sauce breaks or looks grainy, whisk in a tablespoon of pasta water off the heat and it'll come back together like magic.
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