Creamy Spinach Garlic Pasta (Printable Version)
Pasta tossed with fresh spinach and a creamy garlic sauce, rich and satisfying for any meal.
# Ingredient List:
→ Pasta
01 - 12 oz penne or fettuccine
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 1 small onion, finely chopped
04 - 3 cloves garlic, minced
→ Sauce
05 - 2 tbsp unsalted butter
06 - 3/4 cup + 1 tbsp heavy cream
07 - 1/2 cup grated Parmesan cheese
08 - 1/4 tsp freshly grated nutmeg (optional)
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Extra Parmesan cheese, for serving
11 - Freshly cracked black pepper
# How to Make:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, melt butter in a large skillet over medium heat. Add the onion and sauté for 2–3 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
03 - Stir in the spinach and cook for 2–3 minutes until wilted.
04 - Pour in the heavy cream, bring to a gentle simmer, and add the grated Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly, about 2 minutes. Add nutmeg, salt, and pepper to taste.
05 - Add the cooked pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of reserved pasta water to loosen. Serve immediately, topped with extra Parmesan and freshly cracked black pepper.
# Expert Tips:
01 -
- It comes together in under 30 minutes but tastes like something from a proper Italian restaurant
- The sauce clings to every curve of pasta so you never get those sad dry bites
02 -
- Pasta water is liquid gold because the starch helps sauce cling to every strand of pasta
- Nutmeg in cream sauce is not strange it is the classic French technique that balances richness
03 -
- Room temperature cream prevents it from separating when it hits the hot pan
- Grate your own Parmesan because pre grated cheese has anti caking agents that make sauce grainy