Creamy Garlic Spinach Pasta (Printable)

Tender fettuccine with wilted spinach in rich garlic cream sauce. A fast, comforting Italian weeknight favorite.

# 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 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

# How-To Steps:

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 softened 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 continuously until cheese is melted and sauce reaches desired creaminess.
06 - Add fresh spinach to the skillet, stirring until completely wilted, approximately 2 minutes.
07 - Transfer cooked fettuccine to the skillet. Toss to evenly coat, adding reserved pasta water gradually as needed to achieve desired sauce consistency.
08 - Serve immediately onto warmed plates, garnishing with additional Parmesan cheese and fresh herbs as desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and tastes twice as comforting.
  • The sauce clings to every strand of pasta without feeling heavy or overly rich.
  • You can double the garlic or toss in whatever vegetables need using up.
  • Leftovers reheat beautifully with just a splash of milk to bring the creaminess back.
02 -
  • Never skip reserving pasta water; its starch helps the sauce cling instead of sliding off the noodles.
  • Add the garlic after the onion softens or it will burn and turn bitter before the sauce even starts.
  • Use freshly grated Parmesan instead of the pre-grated kind, which contains anti-caking agents that make the sauce grainy.
  • Don't let the cream boil hard or it might break; a gentle simmer keeps it smooth and creamy.
03 -
  • Toast the garlic just until it smells nutty but hasn't turned golden; that's the sweet spot for flavor without bitterness.
  • Use a skillet large enough to toss the pasta in the sauce instead of transferring it to a bowl; it coats better that way.
  • Taste the sauce before adding the pasta and adjust the salt; Parmesan is already salty, so you might need less than you think.
  • If you want a restaurant-quality finish, toss in a small knob of cold butter at the very end for extra gloss.
Go Back