Creamy Spinach Pasta with Garlic (Printable)
A silky, garlicky cream sauce coats tender spinach and pasta in this easy, comforting Italian-inspired dish perfect for busy weeknights.
# What You'll Need:
→ Pasta
01 - 12 ounces penne or fettuccine pasta
02 - Salt for pasta water
→ Vegetables and Aromatics
03 - 2 tablespoons olive oil
04 - 4 cloves garlic, finely minced
05 - 7 ounces fresh baby spinach, washed
→ Sauce
06 - 1 cup heavy cream
07 - 2/3 cup grated Parmesan cheese
08 - 1/4 teaspoon ground nutmeg, optional
09 - Freshly ground black pepper to taste
10 - Salt to taste
→ Garnish
11 - Extra grated Parmesan cheese
12 - Freshly cracked black pepper
# 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 1/2 cup pasta water, then drain.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant but not browned.
03 - Add the spinach to the skillet and cook, stirring, until just wilted, about 2 to 3 minutes.
04 - Pour in the heavy cream. Reduce heat to low and simmer for 2 to 3 minutes, allowing the sauce to thicken slightly.
05 - Stir in the Parmesan cheese and nutmeg if using. Season with salt and pepper to taste. Mix until the cheese is melted and the sauce is smooth.
06 - Add the drained pasta to the skillet, tossing to coat in the sauce. If needed, add some reserved pasta water a little at a time to achieve a silky texture.
07 - Serve immediately, garnished with extra Parmesan and freshly cracked black pepper.
# Expert Tips:
01 -
- The sauce clings to every ridge of the pasta creating perfect little pockets of flavor that burst with each bite.
- Its deceptively luxurious taste belies how quickly it comes together, making you feel like a culinary genius even on your most exhausted evenings.
02 -
- Never rinse your pasta after draining, that starchy coating is crucial for helping the sauce cling properly to every piece.
- The sauce will continue to thicken as it sits, so err on the side of slightly too thin rather than too thick when finishing the dish.
03 -
- Reserve more pasta water than you think youll need, that starchy liquid is like liquid gold for rescuing a sauce thats too thick or has separated.
- Let the pasta finish cooking in the sauce for the final minute, allowing it to absorb the flavors while releasing starch that further enriches the sauce.