Creamy Spinach Pasta Garlic (Printable View)

A luscious pasta with tender spinach and rich garlicky cream sauce for cozy weeknights.

# Ingredient List:

→ Pasta

01 - 12 oz penne or fettuccine

→ Vegetables

02 - 7 oz fresh spinach, washed and roughly chopped
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped

→ Dairy & Liquids

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 whole milk

→ Seasonings

09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon freshly ground black pepper
11 - Pinch of freshly grated nutmeg (optional)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add finely chopped onion and sauté for 3 to 4 minutes until soft and translucent.
03 - Stir in minced garlic and cook for 1 minute until aromatic, stirring constantly to prevent burning.
04 - Incorporate chopped spinach and cook for 2 to 3 minutes until wilted and tender.
05 - Pour in heavy cream and whole milk, stirring to combine. Bring mixture to a gentle simmer.
06 - Add grated Parmesan, salt, black pepper, and nutmeg if using. Simmer for 2 to 3 minutes until the sauce slightly thickens.
07 - Add drained pasta to the skillet and toss until evenly coated. Adjust the sauce consistency by adding reserved pasta water gradually as needed.
08 - Taste and adjust seasoning if necessary. Serve immediately, optionally garnished with extra Parmesan cheese and black pepper.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes, which means weeknight dinner without the stress or takeout guilt.
  • The nutmeg is subtle but transforms the whole dish into something that tastes like you've been simmering it for hours.
  • One skillet means minimal cleanup, and somehow that makes the meal taste even better.
02 -
  • The pasta water is non-negotiable—that starch is what transforms a separated cream sauce into something that clings to every strand and feels intentional.
  • Grating your own Parmesan and not skipping the nutmeg are the two small things that separate this from ordinary creamy pasta into something memorable.
  • Don't let the cream boil hard or it can separate; gentle simmering is your friend here, and patience is the real ingredient.
03 -
  • Reserve pasta water before you drain anything—forgetting this one step is the most common reason people end up with a sauce that won't coat properly.
  • Taste constantly as you go; seasoning is deeply personal, and you know your palate better than any recipe does.
  • Invest in fresh whole nutmeg and a microplane grater if you don't have one; that single ingredient does more for this dish than you'd expect.

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