Creamy Spinach Pasta Garlic (Printable Version)
Tender spinach with pasta in a rich, garlic-infused cream sauce for an easy, comforting dish.
# What You'll Need:
→ Pasta
01 - 12 oz fettuccine or penne
→ Vegetables
02 - 7 oz fresh baby spinach, washed
03 - 3 cloves garlic, finely minced
04 - 1 small yellow onion, finely chopped
→ Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 1 cup heavy cream
08 - ½ cup grated Parmesan cheese
09 - ¼ cup reserved pasta water
10 - ¼ tsp ground nutmeg
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Extra grated Parmesan
13 - Freshly ground black pepper
14 - Chopped fresh parsley
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
02 - While the pasta cooks, heat butter and olive oil in a large skillet over medium heat. Add the onion and sauté for 2-3 minutes until translucent.
03 - Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
04 - Add the spinach and cook until wilted, about 2-3 minutes.
05 - Pour in the heavy cream, bring to a gentle simmer, and stir in the grated Parmesan cheese. Season with salt, pepper, and nutmeg. Simmer for 2-3 minutes, stirring occasionally.
06 - Toss the cooked pasta into the sauce, adding reserved pasta water as needed to reach desired creaminess. Serve immediately, garnished with extra Parmesan, black pepper, and chopped parsley if desired.
# Expert Insights:
01 -
- It comes together in under 30 minutes but tastes like it simmered all afternoon
- The sauce clings perfectly to every strand of pasta, no dry noodles allowed
02 -
- Cream sauces separate if they boil too vigorously, keep it at a gentle simmer
- The pasta continues cooking in the sauce, so slightly undercook it in the water
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Add pasta water gradually, a little goes a long way toward perfect consistency